Scrambled eggs turn silken and luxurious when finished with spray avocado oil, then folded with soft herbs and assertive garlic. A weeknight dinner that takes ten minutes and needs nothing but good bread on the side.

Serves 2. 15 minutes, 10 at the stove.

About 890 calories a serving, 28 g protein, 57 g carbohydrate, 65 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 large eggs into a bowl and whisk gently with 1 tablespoon of water, 1 teaspoon of salt, and 1/4 teaspoon of pepper until just combined; do not overbeat.
2. Warm 1 tablespoon of butter in a nonstick skillet over medium heat. When foaming, add 2 minced cloves of garlic and cook until fragrant, about 30 seconds, then pour in the egg mixture.
3. Let the eggs sit untouched for 20 seconds, then gently push them from the edges to the center with a spatula, tilting the pan so uncooked egg flows to the edges. Repeat every 20 seconds for two to three minutes until the eggs are barely set but still very soft.3 min
4. Remove the pan from heat and spray the eggs twice with avocado oil, then fold in 2 tablespoons of fresh chopped parsley or chives and a grind of pepper. Divide between two plates.
5. Toast 4 thick slices of crusty bread in a dry skillet or under the broiler while the eggs cook, then serve alongside with a final spray of avocado oil on the eggs.2 min

Note The eggs can be made with any soft herb: dill, basil, or mint work well. Leftovers do not keep. Serve with a green salad dressed in avocado oil and lemon juice, or top the eggs over toasted bread for a heartier meal.