Avocado Toast with Scrambled Eggs and Tomatoes
Avocado Toast with Scrambled Eggs and Tomatoes is a delightful breakfast option that combines creamy, fluffy, and juicy textures in every bite. This quick-to-prepare dish is visually appealing and packed with nutrients, making it an ideal choice for busy mornings or leisurely brunches.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 slice whole grain or sourdough bread
- 1 ripe avocado, mashed
- 2 eggs
- 1 tsp butter or olive oil
- 6 cherry tomatoes, halved
- 3 fresh basil leaves, chopped
- Salt and cracked black pepper to taste
Instructions
- Toast the bread until golden and crispy.
- In a frying pan over low heat, add butter or oil. Crack in the eggs and gently scramble until soft and fluffy.
- Spread the mashed avocado over the toasted bread. Top with scrambled eggs and halved cherry tomatoes. Sprinkle with chopped basil.
- Season with salt and cracked black pepper before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 200mg