Description
Avocado Toast with Scrambled Eggs & Sautéed Veggies is a vibrant and nutritious breakfast that perfectly combines creamy avocado, fluffy scrambled eggs, and colorful sautéed vegetables on toasted bread. This dish is not only quick to prepare, making it ideal for busy mornings or leisurely brunches, but it also offers a delightful balance of flavors and textures. Rich in healthy fats and essential vitamins, this recipe is customizable to suit your personal taste preferences. Whether you’re looking for a satisfying start to your day or a delicious meal any time, this avocado toast will energize you with every bite.
Ingredients
Scale
- 1 slice whole grain or sourdough bread
- ripe avocado, mashed
- Salt & pepper, to taste
- 2 eggs
- 1 tsp olive oil
- cup broccoli florets
- cup zucchini chunks
- cup sliced mushrooms
- cup red bell pepper strips
- cup snap peas
- 2 tbsp sun-dried tomatoes or fresh tomatoes
- Salt & pepper, to taste
Instructions
- Toast your slice of bread until golden brown.
- In a bowl, mash the ripe avocado with salt and pepper; spread over the toasted bread.
- Whisk eggs with salt and pepper in a bowl. Heat olive oil in a skillet over medium heat, then pour in egg mixture, stirring gently until fluffy.
- In another skillet, sauté broccoli, zucchini, mushrooms, bell peppers, snap peas, and tomatoes in olive oil 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: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Feel free to add spices or herbs to customize the flavor. Use any seasonal vegetables you have on hand for variety.