Avocado Toast With Scrambled Egg Fast Avocado Toast Breakfast Made Easy
Start your day right with this flavorful and nutrient-packed avocado toast topped with fluffy scrambled eggs and sautéed veggies. Quick to make and easy to customize, it’s the perfect go-to breakfast for busy mornings or relaxing weekend brunches.
Ingredients
- 2 slices whole grain bread, toasted
- 1 ripe avocado
- Salt and pepper, to taste
- 1 tablespoon olive oil
- ½ cup cherry tomatoes, halved
- ¼ cup red bell pepper, diced
- ¼ cup spinach, chopped
- 2 large eggs
- 1 tablespoon milk or water (optional, for fluffier eggs)
Instructions
Toast the slices of bread to your desired crispness.
Mash the avocado in a bowl with a fork, and season with salt and pepper.
Heat olive oil in a non-stick skillet over medium heat. Add cherry tomatoes and red bell pepper. Sauté for 2-3 minutes until slightly softened.
Add spinach and cook for another minute until wilted. Remove veggies from the skillet and set aside.
In a small bowl, whisk together the eggs and milk or water if using. Pour into the skillet and scramble gently until just set.
Spread mashed avocado onto toasted bread. Top with scrambled eggs and sautéed veggies.
Serve immediately.
Notes
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Use ripe avocados for the best texture and flavor.
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For fluffier eggs, add a tablespoon of water or milk when whisking.
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Toast bread just before serving to maintain crispness.
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Sauté veggies ahead of time for quick assembly during the week.
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Add chili flakes, herbs, or cheese for extra flavor.
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This recipe is vegetarian and easily adaptable for vegan or gluten-free diets.