Avocado Toast with Scrambled Eggs and Veggies
Creamy avocado, fluffy scrambled eggs, and bright veggies on crunchy sourdough toast.
Servings: 1 serving
Calories: 350kcal
Equipment
- Toaster
- Nonstick Pan
- Mixing Bowl
- Spatula
Ingredients
Ingredients
- 1 slice Sourdough bread thick-cut, toasted
- 1/2 unit Avocado ripe, mashed
- 2 unit Eggs whisked and scrambled
- 1/4 cup Cherry tomatoes halved
- 2-3 slices Red onion thinly sliced
- 1 tablespoon Fresh parsley chopped, for garnish
- to taste Salt
- to taste Cracked black pepper
- 1 teaspoon Olive oil optional drizzle
Instructions
- Toast the sourdough bread until golden and crunchy.
- Mash the avocado onto the toast, leaving it slightly chunky.
- Whisk the eggs with a pinch of salt and scramble in a nonstick pan over medium heat until soft and fluffy.
- Layer the scrambled eggs over the avocado, then top with cherry tomatoes and red onion slices.
- Garnish with parsley, season with salt and pepper, and drizzle with olive oil if desired. Serve immediately.
Notes
Use ripe but firm avocados for the best texture. Toast well to avoid sogginess.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 370mg | Sodium: 300mg | Potassium: 600mg | Fiber: 8g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg