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A perfect, protein-packed start to your day. Creamy mashed avocado on crisp whole-wheat toast, topped with light and fluffy scrambled eggs. This balanced breakfast is ready in under 10 minutes and keeps you full until lunch.
Prepare the avocado and toast
Scramble the eggs
Assemble and serve
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A perfect, protein-packed start to your day. Creamy mashed avocado on crisp whole-wheat toast, topped with light and fluffy scrambled eggs. This balanced breakfast is ready in under 10 minutes and keeps you full until lunch.
This american recipe takes 10 minutes to prepare and yields 2 servings. At 225.86 calories per serving with 11.48g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Use three eggs instead of two, or add a side of Greek yogurt to boost the protein content.
Add a handful of fresh spinach to the eggs in the last minute of cooking for added nutrients and fiber.
Simply swap the whole wheat bread for your favorite gluten-free bread.
Use water or a plant-based milk like almond or oat milk instead of dairy milk for the eggs.
Avocado is rich in monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair and growth.
The fiber from whole-wheat bread helps to slow down digestion, providing a steady release of energy and promoting satiety.
Yes, it's a very healthy and balanced breakfast. It provides healthy fats from avocado, lean protein from eggs, and complex carbohydrates and fiber from whole-wheat toast, keeping you full and energized.
One serving (one slice of toast with toppings) contains approximately 250-280 calories, making it an excellent choice for a weight-conscious diet.
This dish is best prepared and eaten fresh. The toast can get soggy and the avocado can brown. However, you can hard-boil eggs in advance and slice them on top for a quicker assembly.
Mixing a little fresh lemon or lime juice into the mashed avocado will help prevent oxidation and browning. Storing leftover avocado with the pit in and tightly wrapped can also slow the process.
