Creamy Eggs With Garlicky Greens, Avocado & Chili Oil

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• Step 1

  Add 1 T butter and sliced garlic to a nonstick skillet and heat over medium flame. Saute until garlic is golden and butter smells slightly nutty, about a min or two. Turn off heat and add greens, tossing with butter until just wilted, 30 secs. Remove greens and garlic to serving plates. Return skillet to stove.

• Step 2

  Add second tablespoon butter to the pan and set over medium-low heat. While butter melts, whisk eggs with a pinch of sea salt. When butter just stops foaming, add eggs and cook slowly, stirring gently and frequently with a silicone spatula, until just set. They should be on the custardy side with small curds and a deep yellow hue. This could take up to 10 minutes. (If eggs show signs of setting too quickly when you first add them to the pan, back heat down to low.)

• Step 3

  While eggs scramble, drizzle bread lightly with chili oil and broil until golden brown. A toaster oven works charmingly here.

• Step 4

  Plate toast and eggs alongside greens with sliced avocado. Season plate with additional drizzle of chili oil, sea salt (paying particular attention to the avocado) and crushed red pepper flakes.

• Step 5

  I like to create the perfect bite by lightly crushing the avocado onto a piece of toast and topping it with eggs and greens. But I’m sure it’d be perfectly lovely eaten as-is right off the plate. Enjoy!

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