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.