Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

1 T. extra-virgin olive oil, plus more for drizzling

8 eggs, beaten

Toast

1 large ripe avocado, sliced

1 heaping handful of pea shoots

Black sesame seeds, for serving

1 lemon or lime, cut into wedges

Coarse sea salt, such as Maldon

Hot sauce or sriracha, for serving

 

Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they’ve gone too far).  Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.