Scrambled Eggs Avocado Toast

Scrambled eggs and avocado on toast with a bite take out.

5 from 1 vote

Simple, satisfying and secretly kind of impressive- avocado and scrambled eggs on toast is a weekday breakfast that always delivers.

Print Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings 1

Equipment

Toaster

Ingredients

2 slices sprouted grain bread * (or bread of choice)
½ large ripe avocado

Scrambled Eggs

2 eggs
2 teaspoon butter
¼ teaspoon fine sea salt

US Customary - Metric

Instructions

Toast the bread in the toaster- aim for just lightly golden so it’s sturdy enough for the toppings but still easy to bite into.
2 slices sprouted grain bread
While the bread is toasting, mash the avocado in a small bowl leaving some chunks for texture. Divide the avocado between the two slices of toast.
½ large ripe avocado
Cook the eggs. Heat a small saucepan over medium low heat and add the butter.
Once melted, crack the eggs straight into the saucepan (or in a bowl first if you're worried about shells). Use a spatula to gently stir and fold the eggs as they cook, breaking the yolks as you go.
Continue to stir often and cook the eggs for 3-4 minutes until they are nearly cooked to your desired level of doneness. Remove from the heat and season with salt.
2 eggs, 2 teaspoon butter, ¼ teaspoon fine sea salt
Top the toasts with the scrambled eggs and any other toppings you'd like such as fresh herbs or red pepper flakes.
Enjoy!

Notes

Make Ahead/Storage: I highly recommend making this toast fresh and not making more than you will eat so that you don't have leftovers.

*I like to use sprouted grain bread as it is higher in fiber and protein (plus chewy and tastes delicious!) and the nutrition is calculated based on this bread.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

Tried this recipe?Please comment !