Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is the ultimate breakfast delight, featuring a harmonious blend of creamy avocado, fluffy scrambled eggs, and a vibrant assortment of sautéed vegetables. This colorful dish not only looks beautiful on your plate but also offers a wealth of nutrients to kickstart your day. Ideal for busy mornings or leisurely weekend brunches, this recipe is quick and customizable—perfectly suited to utilize whatever veggies are in your fridge. With its enticing flavors and eye-catching presentation, this breakfast will become a favorite in your meal rotation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 1 ripe avocado
- 2–3 large eggs
- 1 cup mixed vegetables (bell pepper, zucchini, mushroom, broccoli, asparagus)
- 1 tsp olive oil (for cooking eggs)
- 1 tsp olive oil (for sautéing veggies)
- Salt and pepper to taste
- Lemon juice or chili flakes (optional)
Instructions
- Toast the bread slices to your desired crispness.
- In a mixing bowl, mash the avocado with salt, pepper, and lemon juice (optional). Spread it on the toasted bread.
- Whisk the eggs with salt in a bowl. Heat olive oil in a non-stick skillet over medium heat and scramble the eggs until fluffy.
- In another pan, sauté mixed veggies in olive oil for about 5-7 minutes until tender.
- Assemble by placing scrambled eggs and sautéed vegetables on top of the avocado toast.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 370mg