Avocado Toast with Scrambled Eggs & Sautéed Veggies
Start your day off right with this vibrant and nutritious Avocado Toast with Scrambled Eggs and Sautéed Veggies. This breakfast dish artfully combines creamy mashed avocado spread over hearty whole grain or sourdough bread, topped with fluffy scrambled eggs and a colorful mix of sautéed vegetables. Not only does it look appealing, but it’s also packed with healthy fats, protein, and essential vitamins to energize your morning. With its quick preparation time and customizable ingredients, this dish is perfect for busy weekdays or leisurely brunches. Enjoy the delightful flavors and textures that make this meal a standout in your breakfast repertoire.
- 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
- 1 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, then spread it onto the toasted bread.
- In a mixing bowl, whisk the eggs with salt and pepper. Heat olive oil in a non-stick skillet over medium heat, pour in the egg mixture, and stir gently until soft and fluffy.
- In another pan, heat olive oil over medium heat. Add the broccoli, zucchini, mushrooms, bell pepper strips, snap peas, and season with salt and pepper. Sauté for about 4-5 minutes until tender-crisp.
- Assemble your plate by placing the avocado toast topped with scrambled eggs next to a generous serving of sautéed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 380mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 370mg