Scrambled Eggs with Strawberries and Avocado Toast
A balanced breakfast featuring protein-rich scrambled eggs, sweet strawberries, and creamy avocado on whole-grain toast. Quick and easy to prepare.
Ingredients
Main ingredients
- 2 large eggs Use fresh eggs for best flavor.
- to taste Salt and pepper
- 1 tablespoon butter or olive oil
- 1 ripe avocado Choose ripe avocados for easy mashing.
- 2 slices whole-grain bread
- 1 cup fresh strawberries, sliced Add honey if strawberries are too tart.
Optional toppings
- chia seeds or nuts Optional for topping
Instructions
Preparation
- Begin by toasting the whole-grain bread to your liking.
- In a bowl, crack the eggs and whisk them with salt and pepper.
Cooking
- Heat butter or olive oil in a pan over medium heat.
- Pour the eggs into the pan and gently scramble them until cooked, about 3-4 minutes.
- While the eggs cook, slice the avocado and mash it slightly with a fork.
Assembly
- Spread the mashed avocado evenly on each slice of toast.
- Once the eggs are done, place them on top of the avocado toast.
- Top the dish with sliced strawberries and sprinkle with chia seeds or nuts if desired.
Notes
It is best to enjoy this dish fresh. Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 2 days. The avocado toast is best eaten fresh but can be assembled ahead, keeping the toast and toppings separate. You can add spices like paprika or herbs for added flavor in the eggs. Variations include adding different toppings or fruits like tomatoes, feta cheese, or bananas.