SCRAMBLED EGG SANDWICH WITH AVOCADO AND GRUYERE

I am not an egg lover! There--I said it. To eat eggs, they have to be disguised so as not to taste like--well, eggs! I've been trying all summer to eat better and especially eat a better breakfast. We have an upcoming wedding and we don't want to be the "chubby parents" in the photos.  This has become one of my favorites. I absolutely LOVE Gruyere cheese and I could bathe in cilantro (well, maybe not really).  You can make all sorts of substitutions for this sandwich--this recipe is definitely not rocket science!! I usually can't eat both of these--I give one to my husband! He LOVES eggs!!

Cooking spray

4 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
2 pieces of bread, toasted & buttered (I prefer 9 grain or or honey wheat)

2 slices Gruyere cheese (or other cheese of your choice)
Avocado, sliced

Cilantro

Heat the cooking spray in a skillet over medium heat. Whisk the eggs together with the milk, sea salt, and freshly cracked pepper, to taste.

Pour in the egg mixture. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.

Meanwhile, place your bread into the toaster and toast; butter the toast when finished. Immediately lay the slices of Gruyere cheese on the hot buttered bread slices. Slice the avocado into slices.

Layer the scrambled egg on top of the buttered  toast and cheese followed by slices of avocado.  Sprinkle with cilantro if you love it.  Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.