Scrambled Eggs with Strawberries and Avocado Toast
A delightful dish combining creamy scrambled eggs with sweet strawberries and rich avocado toast, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 1 ripe avocado
- 1 cup fresh strawberries, sliced
- 2 slices of whole-grain bread
- Salt and pepper to taste
- Optional: butter or olive oil for cooking
Instructions
- Start by toasting the slices of whole-grain bread until they are golden brown.
- While the bread is toasting, crack the eggs into a mixing bowl and whisk them together.
- Heat a non-stick skillet over medium heat and add a little butter or olive oil.
- Pour the whisked eggs into the skillet and gently stir them with a spatula until they start to set.
- Season the eggs with salt and pepper as they cook, and remove them from the heat when they’re softly scrambled.
- Spread the ripe avocado on each slice of toast, adding a pinch of salt for flavor.
- Top the avocado toast with the scrambled eggs and sliced strawberries, then serve warm.
Notes
Use medium heat to avoid overcooking the eggs. Stir gently to keep the scrambled eggs fluffy. A non-stick skillet is ideal for easy cooking and cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 220mg