Pick the right bread. Choose a soft slice that toasts evenly. If texture is a concern, avoid very seedy or crusty loaves. A classic sandwich bread works well.

Toast gently. Toast the bread to a light golden color. You want it crisp on the surface but still soft inside. If desired, brush with a thin layer of butter or olive oil.

Prep the avocado. Cut the avocado, remove the pit, and scoop the flesh into a bowl. Add a tiny squeeze of lemon and a pinch of salt. Mash until smooth and spreadable, avoiding chunks if texture is an issue.

Beat the eggs. Crack two eggs into a bowl. Add a small splash of milk or cream (about 1 teaspoon per egg) and a pinch of salt. Whisk until the mixture looks even and pale.

Heat the pan low and slow. Set a nonstick skillet over low heat. Add a small pat of butter and let it melt without browning. Keep the heat gentle to prevent rubbery eggs.

Scramble softly. Pour in the eggs and let them sit for a few seconds. Use a silicone spatula to stir slowly, pushing from the edges toward the center. Take the pan off the heat when the eggs look mostly set but still glossy.

Season lightly. Taste and adjust salt. Add pepper only if your eater likes it. For ultra-soft eggs, stir in a tiny bit more butter off heat.

Assemble the toast. Spread the mashed avocado evenly over the toast. Keep it thin if you’re easing someone into avocado; thicker if they already like it.

Add the eggs. Spoon the soft scrambled eggs on top. Press lightly so they stay put. If the toast looks too piled, serve some eggs on the side.

Serve warm. This is best right away while the eggs are creamy and the toast is still crisp.