Description
Avocado Toast with Scrambled Eggs & Sautéed Veggies is a vibrant and nourishing breakfast option that’s quick and easy to prepare. This delightful dish combines creamy avocado spread atop crispy whole grain or sourdough bread, perfectly fluffy scrambled eggs, and a colorful medley of sautéed vegetables. Packed with healthy fats and proteins, it’s an energizing way to kickstart your day or enjoy during brunch. The customization options are endless—add your favorite spices or swap in seasonal vegetables for a unique twist each time. In just 20 minutes, you can create a meal that is not only delicious but also visually appealing.
Ingredients
- 1 slice whole grain or sourdough bread
- ripe avocado
- 2 eggs
- 1 cup broccoli florets
- 1 cup zucchini chunks
- 1 cup sliced mushrooms
- 1 cup red bell pepper strips
- 1 cup snap peas
- 1 tsp olive oil
- Salt & pepper, to taste
Instructions
- Toast the bread until golden brown.
- Mash the avocado with salt and pepper and spread it on the toasted bread.
- Whisk the eggs with salt and pepper in a bowl.
- Heat olive oil in a non-stick skillet over medium heat, add eggs, and cook gently until soft and fluffy.
- In another pan, sauté broccoli, zucchini, mushrooms, bell pepper, snap peas, and season with salt and pepper for about 4–5 minutes until tender-crisp.
- Serve the avocado toast topped with scrambled eggs alongside the sautéed veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 370mg
Keywords: Choose ripe avocados for creaminess; they should yield slightly when pressed. For added flavor, consider mixing fresh herbs into the scrambled eggs or using different vegetables based on what’s available.