Scrambled Eggs, Strawberries, and Avocado Toast
A delicious and nutritious breakfast combining protein, healthy fats, and fresh fruits for a satisfying start to your day.
Ingredients
For the Scrambled Eggs
- 2 large large eggs
- 1 tablespoon milk (optional) For creamier scrambled eggs
- to taste Salt
- to taste Pepper
For the Toast
- 1 ripe avocado Use ripe avocados for the best flavor
- 2 slices whole-grain bread Can use different bread like sourdough or rye
- 1 cup Fresh strawberries, sliced For serving
- as needed Olive oil or butter For cooking the eggs
Instructions
Preparation
- Start by toasting the slices of whole-grain bread until they are golden brown.
- In a small bowl, whisk the eggs with the milk, salt, and pepper until it is well combined.
Cooking
- Heat a non-stick skillet over medium heat and add a little olive oil or butter.
- Pour the egg mixture into the skillet and gently stir with a spatula. Cook until they are softly scrambled, about 2-3 minutes.
- While the eggs cook, slice the avocado in half, remove the pit, and scoop out the flesh. Mash it with a fork and spread it on the toasted bread.
- Top the avocado toast with a sprinkle of salt and pepper.
- Serve the scrambled eggs alongside the avocado toast and add fresh strawberries on the side.
Notes
This dish is best enjoyed fresh. Store scrambled eggs in an airtight container in the fridge for up to 2 days. The avocado toast should be eaten right away to avoid browning.