Texas Toast Scrambled Egg Sandwich

This Texas Toast scrambled egg sandwich is incredible with flavor and textures.

Cuisine Mexican, Mexican Fusion

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 469kcal

Preheat oven to broil. Place the top rack on the 2nd notch below the broiler.
in a bowl, whisk the eggs, the sour cream, garlic powder and salt until blended. Heat a medium non-skillet until hot, add butter and once it's melted, add the egg mixture. Turn down heat to low and cook eggs, moving them often, until just ready to set.
In the meantime, lightly toast the bread in a toaster.
Spread each slice of bread with a healthy layer of guacamole (or smashed avocado). Divide the eggs to place over each sandwich. Top each with a heathy grating of cheddar cheese.
Place under broiler and heat until cheese is melted.
To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.

Tips for Success:

Don't try to make a sandwich with the scrambled eggs and guacamole sandwiched between two slices of toast. The filling is so soft and creamy that it will just squeeze out of the bread when you try to eat it. An open-faced scrambled egg sandwich is your best method for success.
Cook eggs low and slow. Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.
Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 - 3 minutes, you'll have beautifully cooked eggs.
Don't over cook the eggs, keep in mind they'll continue to set up during the short time in the oven.