Description
A delightful and nutritious breakfast featuring creamy avocado, fluffy scrambled eggs, and fresh fruit.
Ingredients
Scale
- 2 slices whole-grain toast
- 1 ripe avocado, mashed
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 2 large eggs
- 1 tbsp butter or olive oil
- 1/2 cup blueberries
- 1/2 cup strawberries, halved
- 1/2 orange, sliced
Instructions
- In a bowl, mash the avocado with lemon juice, salt, and black pepper.
- Heat butter or oil in a nonstick skillet over medium-low heat. Crack eggs into a bowl, whisk lightly, and pour them into the pan. Stir gently until the eggs are soft and fluffy.
- Spread the mashed avocado on the toasted bread slices, top with the scrambled eggs, and sprinkle with red pepper flakes if desired.
- Arrange blueberries, strawberries, and orange slices on the plate.
- Enjoy this balanced, protein-rich meal warm.
Notes
Use ripe avocados for the best flavor. Store leftover scrambled eggs in the fridge for up to 2 days but avoid storing avocado on toast to prevent browning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 280mg
Keywords: avocado toast, scrambled eggs, healthy breakfast, quick meal, brunch