Scrambled Eggs, Strawberries, and Avocado Toast
This healthy breakfast recipe combines scrambled eggs, fresh strawberries, and creamy avocado on whole-grain toast for a satisfying and nutritious meal.
Ingredients
Eggs and Toast
- 2 large large eggs Fresh eggs are preferred.
- 1 tablespoon milk (optional) Use for creamier eggs.
- to taste Salt and pepper Season according to preference.
- 2 slices whole-grain bread Toast until golden brown.
- 1 ripe avocado Use ripe for best texture.
- to taste Olive oil or butter For cooking the eggs.
Fruit
- 1 cup Fresh strawberries, sliced For serving.
Instructions
Preparation
- Toast the slices of whole-grain bread until golden brown.
- In a small bowl, whisk the eggs with milk, salt, and pepper until well combined.
- Heat a non-stick skillet over medium heat and add a little olive oil or butter.
Cooking
- Pour the egg mixture into the skillet and gently stir with a spatula. Cook until softly scrambled, about 2-3 minutes.
- While the eggs cook, slice the avocado in half, remove the pit, and scoop out the flesh. Mash with a fork and spread on the toasted bread.
- Top the avocado toast with a sprinkle of salt and pepper.
- Serve scrambled eggs alongside the avocado toast and add fresh strawberries on the side.
Notes
For store leftovers, keep scrambled eggs in an airtight container in the fridge for up to 2 days. Avoid storing the avocado toast as it can brown quickly. Enjoy this meal warm for the best taste.