Avocado Toast with Scrambled Eggs & Veggies
A quick, delicious, and satisfying breakfast option combining creamy avocados, fluffy scrambled eggs, and vibrant veggies.
Servings: 1 serving
Calories: 350kcal
Equipment
- Toaster
- Mixing Bowl
- Non-stick Skillet
Ingredients
Ingredients
- 1 slice Sourdough bread toasted
- 1/2 unit Ripe avocado
- 2 units Eggs scrambled
- 1/4 cup Cherry tomatoes halved
- 2 slices Red onion
- 1 tablespoon Fresh parsley chopped
- to taste Salt
- to taste Cracked black pepper
- 1 tablespoon Olive oil optional drizzle
Instructions
- Toast the bread until golden brown and crispy.
- Scoop the avocado into a bowl and mash it with a fork until creamy. Season with salt and pepper.
- In a non-stick skillet over medium heat, whisk the eggs and pour them into the skillet. Cook until soft and fluffy, about 3-4 minutes.
- Spread the mashed avocado over the toasted bread, top with scrambled eggs, cherry tomatoes, and red onion slices.
- Garnish with fresh parsley and drizzle with olive oil if desired. Add more salt and pepper to taste.
Notes
Store leftover scrambled eggs and toppings in an airtight container in the refrigerator for up to 3 days. Reheat eggs gently to maintain fluffiness.
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