Go Back
–+ servings
Scrambled Eggs with Toast and Avocado

Discover why Scrambled Eggs with Toast and Avocado is a nutritious and versatile breakfast choice for any day of the week
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 person
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 1 slice whole grain or sourdough bread
  • 0.5 unit avocado
  • 1 tablespoon butter for cooking
  • to taste salt
  • to taste fresh black pepper
  • optional toppings (sliced tomatoes, fresh herbs, etc.)

Equipment

  • Non-stick pan
  • Whisk
  • Spatula
  • Toaster
  • Cutting board

Method
 

  1. Start toasting the bread while prepping other ingredients.
  2. Cut the avocado in half, remove the pit, and scoop out the flesh.
  3. Whisk the eggs in a bowl for about 20 seconds until combined.
  4. Heat a non-stick pan over low to medium-low heat and melt butter until foamy.
  5. Pour in the whisked eggs and let them sit for about 20 seconds.
  6. Push the cooked edges toward the center of the pan and allow liquid egg to fill the empty spots.
  7. Continue this process until the eggs form soft curds and are still slightly wet when removed from heat.
  8. Season the eggs with salt and pepper halfway through cooking.
  9. Plate the toasted bread, add scrambled eggs on top or beside it, and arrange the avocado.
  10. Finish with any optional toppings like herbs, tomatoes, or a squeeze of lemon juice.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 23gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 420mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 1gVitamin A: 700IUVitamin C: 15mgCalcium: 250mgIron: 2.5mg

Notes

Customize the dish with fresh herbs for added flavor. Serve immediately for the best taste, and feel free to mix in any additional toppings for a unique twist.
Tried this recipe?Let us know how it was!