When Life Gives You Avocados

This morning while starting to cut an avocado open, my knife slipped and cut my finger (and yes, I do know the first rule of using sharp knives). It wasn’t a let’s-go-to-the-hospital cut, but it was deep enough that I was out of action for the rest of cooking breakfast.

Being down to one cook, Corwin changed plans from our usual pancakes-and-eggs routine and tried something new that would also be more manageable for one person. And it turned out awesome. He successfully used my new-food curiosity to get my mind off of my squeamishness and turn what was becoming a bad morning back into a good one. What an awesome husband!

Alright, so I’m using this phrase loosely, but when life gives you avocados, make…

Open-Faced Avocado Scrambled Egg Sandwiches


  • Oil
  • 6 eggs
  • Milk
  • Cheddar cheese, shredded
  • Salt
  • 1 small avocado (plus extra if you want some uncooked avocado as a topping)
  • 4 slices of bread, toasted


  1. Pour a little bit of oil in a skillet and heat over medium heat.
  2. Mix eggs, a little bit of milk (the amount you’d usually use to make them fluffy to your liking), and just a little more salt than you’d usually use in scrambled eggs.
  3. Pour egg mixture in heated skillet.
  4. Sprinkle in cheddar cheese to your liking before the eggs start to cook.
  5. Scramble eggs until they’re mostly cooked, then mix in the chopped avocado.
  6. Reduce to medium-low heat and finish cooking the eggs.
  7. Top toast slices with scrambled egg mixture to make open faced sandwiches.

Makes 4 open-faced sandwiches


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