Scrambled Eggs with Strawberries and Avocado Toast
A delicious and nutritious breakfast option that combines protein-rich scrambled eggs with healthy fats from avocado and the sweetness of fresh strawberries.
Ingredients
Main Ingredients
- 2 large large eggs
- to taste Salt and pepper
- 1 tablespoon butter or olive oil Choose based on preference.
- 1 ripe avocado Use fresh and ripe for best flavor.
- 1 slice whole-grain bread Can substitute with other types of bread.
- a handful fresh strawberries, sliced Add more if desired.
- to taste red pepper flakes Optional for a spicy kick.
Instructions
Preparation
- Start by toasting the slice of whole-grain bread until it is golden brown.
- In a bowl, crack the eggs and beat them until the yolks and whites are blended. Add salt and pepper to taste.
- Heat a pan over medium heat and add the butter or olive oil. Once hot, pour in the eggs.
- Stir gently, cooking until the eggs are softly scrambled, about 3-4 minutes.
- While the eggs cook, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and add salt if desired.
- Spread the mashed avocado on the toasted bread.
- Top the avocado toast with the scrambled eggs and sliced strawberries.
- If you like a spicy kick, sprinkle some red pepper flakes on top.
Notes
Serve warm, perfect for breakfast or on-the-go. Pair with a glass of orange juice or coffee for a complete meal. Store leftovers in airtight containers in the refrigerator; eat strawberries soon after slicing for freshness.