High Protein Scrambled Eggs Avocado Toast
Fluffy scrambled eggs on creamy mashed avocado over toasted whole grain bread — a nutritious, protein-rich breakfast option.
Equipment
- Toaster
- Frying Pan
- Mixing Bowl
- Spatula
Ingredients
- 2 large Eggs
- ½ Avocado
- 1 slice Whole Grain Bread
- Olive Oil for cooking
- Salt to taste
- Pepper to taste
Instructions
- Slice the avocado, remove the pit, scoop out the flesh and mash it in a bowl. Season with salt and pepper.
- Toast the slice of whole grain bread until golden brown.
- In a bowl, whisk the 2 eggs until combined.
- Heat a little olive oil in a frying pan over medium heat.
- Pour the whisked eggs into the pan and scramble gently with a spatula until just set (about 3-4 minutes).
- Spread the mashed avocado onto the toast, then top with the scrambled eggs.
- Season again with a little salt and pepper if desired. Serve immediately.
Notes
Leftovers (eggs and avocado) can be stored in airtight containers in the refrigerator for up to 2 days. Reheat eggs gently with a splash of water to keep them moist. Avoid assembling the full toast ahead of time to prevent sogginess. :contentReference[oaicite:0]{index=0}