Avocado Toast with Scrambled Eggs & Sautéed Veggies
Avocado Toast with Scrambled Eggs & Sautéed Veggies is a vibrant, nutritious dish perfect for breakfast or brunch. This recipe combines creamy avocado spread over toasted whole grain bread, topped with fluffy scrambled eggs and a colorful mix of sautéed vegetables. Not only is this meal quick to prepare—taking just 20 minutes—but it’s also customizable based on your preferences or seasonal produce. Packed with protein, healthy fats, and essential vitamins, it provides an energizing start to your day. Whether you enjoy it on a casual morning or serve it at a gathering, this flavorful dish is sure to impress.
- 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 whole grain or sourdough bread until golden brown.
- In a bowl, mash the ripe avocado with salt and pepper; spread it over the toasted bread.
- Whisk together the eggs with salt and pepper in a mixing bowl. Heat olive oil in a non-stick skillet over medium heat and scramble the eggs until fluffy.
- In another pan, heat olive oil and sauté broccoli, zucchini, mushrooms, bell peppers, snap peas, and any additional tomatoes for about 4-5 minutes until tender-crisp.
- Assemble your plate by topping the avocado toast with scrambled eggs and serving alongside sautéed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 370mg