John Asbaty (3 Arts Club Café) sources superfresh, chemical-free eggs from Moore Family Farm (Watseka, Illinois) to make his simple but amazing scramble. He plates the eggs with perfectly ripe, buttery-textured avocado and pillowy soft toast that’s slightly crisp on the edges. It’s all an embarrassment of riches.
Josh Asbaty’s Scrambled Eggs with Avocado and Texas Toast
Yield: 1 servings
Time: 15 minutes
| ½ | Medium-size avocado, peeled and sliced lengthwise |
| 1 tsp. | Olive oil |
| 1 tsp. | Lemon juice |
| Sea salt and coarse black pepper to taste | |
| 2 | Thick slices white bread |
| 3 | Eggs |
| 2 tsp. | Crème fraîche |
| ¼ tsp. | Salt |
| 1 | Pat butter |
| 1 | Handful snipped chives |
1. Fan out the avocado slices on one side of a serving plate. Drizzle with olive oil and lemon juice. Sprinkle with sea salt and pepper.
2. Pop the bread into the toaster on light setting.
3. Use a hand mixer to beat together the eggs, crème fraîche, and salt in a small bowl.
4. Melt the butter in a frying pan over low to medium heat and then pour in the eggs.
5. Slowly stir with a rubber spatula, scraping down the sides of the pan. Cook until the eggs look custardy (no moisture present).
6. Remove the eggs from heat and let them sit for 15 to 20 seconds before sliding them onto the serving plate.
7. Sprinkle the snipped chives over the eggs and avocado, arrange the toast on the side, and serve immediately.
Tip Find Moore Family Farm eggs at Green Grocer Chicago (1402 W. Grand Ave., 312-624-9508).