Avocado and Scrambled Egg Breakfast Bowl

1.Crack the eggs into a medium mixing bowl, add the milk or cream, salt, and pepper, and whisk vigorously until the mixture is uniform and slightly frothy.

2.Heat a non-stick skillet over medium-low heat and add a small drizzle of olive oil or a knob of butter.

3.Pour the egg mixture into the skillet and let it sit undisturbed for 20 seconds, then gently push the eggs with a silicone spatula, folding them over until soft curds form and they are just set but still moist.

4.While the eggs are cooking, halve the avocado, remove the pit, and slice the flesh into thin, uniform strips or cubes.

5.Transfer the fluffy scrambled eggs into a serving bowl and arrange the avocado slices on top.

6.Drizzle the remaining extra virgin olive oil over the avocado and eggs, then garnish with fresh chives and red pepper flakes if desired.