Dilly Scrambled Egg Avocado Toast

Here is a delicious version of an avocado toast open faced sandwich - great for breakfast or brunch.

2 eggs

2 tsp half and half (or milk)

1/8 tsp dried dill

1/8 tsp garlic powder

1 piece whole wheat bread

2 Tbsp butter, divided

1/3 cup mozzarella (or other favorite meltable) cheese, grated

1/4 avocado, sliced

Favorite hot sauce, to taste

Whisk together the eggs with the half-and-half, dill and garlic powder. Salt and pepper lightly to taste.

Set the bread to toast in a toaster. Heat broiler (I used a toaster oven).

Meanwhile, heat small skillet over medium heat and add 1 tablespoon of the butter. When the butter has melted, add the eggs and allow to set for about 30-60 seconds. Start stirring the eggs, tilting the pan to distribute the uncooked portion about the pan. When the eggs begin to set, but are still wet, remove pan from burner. The eggs will continue to cook from the residual heat in the pan.

Butter the toast with the remaining butter. Top with the eggs and cheese. Place on a baking sheet and broil carefully, until cheese just begins to brown.

Remove toast to a plate. Top with the avocados and garnish with hot sauce.

Makes one toast.

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