Mole Amarillo Scrambled Eggs with Avocado and Toast

In a bowl, whisk together the eggs, mole amarillo paste, milk/cream (if using), salt, and pepper until well combined.

Heat butter or oil in a non-stick frying pan over medium-low heat.

Pour the egg mixture into the pan. Cook, stirring gently with a spatula, until the eggs are softly set and creamy. Avoid overcooking them to keep them fluffy.

While the eggs are cooking, toast the bread to your liking.

Slice the avocado and arrange it on a plate.

Serve the mole amarillo scrambled eggs immediately alongside the avocado slices and toasted bread. Garnish with cilantro and a lime wedge, if desired.