How to Make Scrambled Eggs with Whole Wheat Toast and Avocado
Scrambled Eggs with Whole Wheat Toast and Avocado is a nutritious and balanced breakfast that combines protein, healthy fats, and fiber to keep you energized throughout the day.
Prep Time
5 min
Cook Time
10 min
Serving
2
Difficulty
Easy
The creamy scrambled eggs provide high-quality protein, essential for muscle repair and overall health. Whole wheat toast adds complex carbohydrates and fiber, aiding digestion and keeping you full for longer. Avocado is packed with heart-healthy monounsaturated fats, vitamins, and minerals, making it a great addition for improved brain function and skin health. This meal is not only delicious and satisfying but also quick and easy to prepare, making it a perfect option for a wholesome start to the day.
Ingredients
- 4 large eggs
- 2 tablespoons milk (optional, for creamier eggs)
- Salt and black pepper to taste
- 1 tablespoon butter or olive oil
- 2 slices whole wheat bread
- 1 ripe avocado, mashed
- ½ teaspoon lemon juice (optional)
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon garlic powder (optional)
Nutritional Information
- Calories: 350-400 kcal
- Protein: 18-20g
- Carbohydrates: 30-35g
- Fats: 18-22g
- Fiber: 6-8g
- Sugar: 2-4g
Directions
- Prepare the eggs: Whisk the eggs, milk, salt, and black pepper in a bowl until well combined.
- Cook the eggs: Heat butter or olive oil in a pan over medium-low heat. Pour in the eggs and cook, stirring gently, until soft and slightly runny. Remove from heat (eggs will continue cooking from residual heat).
- Toast the bread: While the eggs are cooking, toast the whole wheat bread slices until golden brown.
- To prepare the avocado spread, Mash the avocado in a small bowl and mix in lemon juice, garlic powder, and red pepper flakes (if using).
- Assemble: Spread the mashed avocado over the toasted bread slices and top with scrambled eggs.
- Serve immediately and enjoy!
