Prep: Crack the 4 large eggs into a medium bowl. Add 1/4 tsp salt and 1/8 tsp black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy (about 20–30 seconds).

Prep the avocado: Cut the medium avocado in half, remove the pit, and peel. Reserve one half for slicing for garnish; dice the other half into 1/2-inch pieces (about 3/4 cup diced). Set aside.

Warm the salsa (optional): If your salsa verde is cold, warm it briefly in a small pan or microwave-safe bowl for 20–30 seconds so it mixes better with the eggs. Keep it warm but not boiling.

Heat the pan: Place an 8–10 inch nonstick skillet over medium-low heat. Add 1 tbsp olive oil and swirl to coat the pan. Let the oil warm for 30 seconds; it should shimmer but not smoke.

Cook the eggs: Pour the whisked eggs into the pan. Let them sit undisturbed for 10–15 seconds so the bottom starts to set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue gently stirring and folding every 10–15 seconds. Keep the heat at medium-low — slow cooking yields creamier eggs.

Add salsa verde: When the eggs are mostly set but still slightly runny (about 60–90 seconds of cooking total), spoon the 1/2 cup salsa verde over the eggs and gently fold it in with the spatula. Cook for another 15–30 seconds, just until the eggs reach a soft, creamy consistency. Do not overcook.

Finish with avocado: Remove the pan from the heat. Gently fold in the diced avocado pieces (about 3/4 cup) so they warm slightly but keep their shape. Taste and adjust salt and pepper if needed.

Plate and garnish: Divide the scrambled eggs between two plates. Top with the reserved avocado half sliced or fanned, and sprinkle 2 tbsp chopped fresh cilantro over each plate (reserve some for both). Add a final pinch of black pepper if desired.

Serve immediately: These eggs are best hot and creamy. Enjoy with warm corn tortillas, toasted bread, or on their own.