# What You’ll Need:
→ Eggs
01 - 4 large eggs
02 - 2 tablespoons whole milk or cream
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste
→ Roasted Tomatoes
05 - 1 cup cherry tomatoes, halved
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon dried oregano or thyme
08 - Salt and black pepper, to taste
→ Avocado
09 - 1 ripe avocado, sliced
10 - Juice of 1/2 lemon
→ Garnish
11 - 1 tablespoon chopped fresh chives or parsley
12 - Crusty bread or toast, optional
# How to Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Combine halved cherry tomatoes with olive oil, oregano or thyme, salt, and pepper. Arrange cut side up on prepared tray. Roast for 12 to 15 minutes until soft and slightly caramelized.
03 - In a mixing bowl, whisk eggs with milk or cream until fully combined. Season with a pinch of salt and black pepper.
04 - Heat a nonstick skillet over low heat. Melt butter gently. Pour in the egg mixture and cook slowly, stirring constantly with a spatula, until just softly set and creamy, about 4 to 5 minutes. Remove from heat to prevent overcooking.
05 - While eggs cook, slice the avocado and toss with lemon juice to preserve color.
06 - Plate the creamy scrambled eggs alongside roasted tomatoes and avocado slices. Garnish with chopped chives or parsley. Serve immediately, optionally accompanied by crusty bread or toast.
