Instructions

• Toast both slices of sourdough bread until golden; set aside.
• Heat a skillet over medium heat and add ½ tbsp salted butter; swirl until melted.
• Pour the whisked eggs into the pan. Stir and fold gently with a spatula, scraping the bottom, until softly scrambled and cooked to your liking. Season with salt and pepper to taste.
• Spread 2 tsp crème fraîche (or sour cream) evenly on one toasted slice.
• Arrange the ½ medium avocado (sliced) on the other toasted slice and sprinkle salt and pepper to taste over the avocado.
• Top the avocado with the scrambled eggs.
• Sprinkle ½ tsp chopped cilantro and 1 tsp cotija cheese over the eggs.
• If desired, drizzle 1 tsp hot sauce over the filling.
• Close the sandwich with the crème fraîche–covered slice, cut if you like, and serve immediately.