Avocado Toast with Scrambled Eggs
A quick and satisfying breakfast featuring creamy avocado and fluffy scrambled eggs on toasted whole grain bread.
5 min
Prep
10 min
Cook
4
Serves
320
Calories
Macros · per serving
15g protein
26g carbs
18g fat
Ingredients
For 4 servings
- 4 slices whole grain bread
- 2 avocado
- 8 egg
- 1/4 cup milk
- 2 tablespoons butter
- salt — to taste
- black pepper — to taste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- 1
Toast the whole grain bread slices until golden brown.
- 2
In a medium bowl, mash the avocados with lemon juice, salt, and pepper to taste. Set aside.
- 3
In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- 4
Heat olive oil in a non-stick skillet over medium heat. Add the egg mixture and cook, stirring gently, until just set but slightly runny.
- 5
Spread the mashed avocado evenly over each slice of toasted bread.
- 6
Top each slice of avocado toast with a portion of the scrambled eggs.
- 7
Serve immediately, with additional salt and pepper if desired.
Cook it this week.
NeatEat plans Avocado Toast with Scrambled Eggs — and the rest of your week — around your budget, groceries included.