Avocado Toast with Scrambled Eggs (Print Format)
Sourdough toast layered with avocado, scrambled eggs, and colorful veggies for a satisfying breakfast.
# Ingredients:
→ Main Ingredients
01 -
1 slice sourdough bread, toasted
02 -
1/2 ripe avocado
03 -
2 eggs, scrambled
04 -
1/4 cup cherry tomatoes, halved
05 -
2 slices red onion
06 -
1 tablespoon fresh parsley, chopped
07 -
Salt, to taste
08 -
Cracked black pepper, to taste
09 -
1 tablespoon olive oil, optional drizzle
# Steps:
01 -
Toast the bread until golden brown and crispy.
02 -
Scoop the avocado into a bowl and mash it with a fork until creamy. Season with salt and pepper.
03 -
In a non-stick skillet over medium heat, whisk the eggs and pour them into the skillet. Cook until soft and fluffy, about 3-4 minutes.
04 -
Spread the mashed avocado over the toasted bread, top with scrambled eggs, cherry tomatoes, and red onion slices.
05 -
Garnish with fresh parsley and drizzle with olive oil if desired. Add more salt and pepper to taste.
# Tips:
01 -
Store leftover scrambled eggs and toppings in an airtight container in the refrigerator for up to 3 days. Reheat eggs gently to maintain fluffiness.