Avocado Toast with Scrambled Eggs & Sautéed Veggies
Avocado Toast with Scrambled Eggs & Sautéed Veggies is the perfect way to kickstart your day with a burst of flavor and nutrition. This colorful breakfast combines creamy avocado, fluffy scrambled eggs, and a medley of vibrant vegetables, making it not only satisfying but also visually appealing. In just 20 minutes, you can whip up this delicious dish that’s versatile enough for brunch or a light lunch. Customize it by adding your favorite veggies or spices to elevate the taste profile. Enjoy this nutrient-dense meal that fuels your body right while delighting your taste buds!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 slice whole grain or sourdough bread
- ripe avocado, mashed
- 2 eggs
- 1 tsp butter or olive oil
- 1 cup broccoli florets
- 1 cup zucchini chunks
- 1 cup sliced mushrooms
- 1 cup red bell pepper strips
- 1 cup snap peas
- 2 tbsp sun-dried tomatoes or fresh tomatoes
- 1 tsp olive oil
- Salt & pepper, to taste
Instructions
- Toast the bread until golden brown.
- In a bowl, mash the avocado with salt and pepper to taste. Spread the mashed avocado over the toasted bread.
- In a mixing bowl, whisk together the eggs with salt and pepper.
- Heat butter or olive oil in a non-stick frying pan over medium heat. Pour in the whisked eggs and stir gently until they are soft and fluffy.
- In another pan, heat olive oil over medium heat. Add broccoli, zucchini, mushrooms, bell pepper, snap peas, and sun-dried tomatoes. Season with salt and pepper; sauté for about 4-5 minutes until tender-crisp.
- Serve your avocado toast topped with scrambled eggs alongside a generous portion of sautéed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 372mg