Quick Avocado Toast with Scrambled Eggs and Veggies
A vibrant and nutritious dish featuring creamy avocado, fluffy scrambled eggs, and colorful veggies, perfect for breakfast, brunch, or a light dinner.
Equipment
- Toaster
- Non-stick Skillet
- Mixing Bowl
Ingredients
Bread
- 2 slices Whole grain or sourdough bread Use your choice of bread.
Avocado
- 1 whole Ripe avocado Should be creamy and spreadable.
Eggs
- 2 large Eggs Whisk until yolks and whites are combined.
Bell Peppers
- 0.5 cup Diced bell peppers Mix of red, yellow, and green.
Spinach
- 1 handful Fresh spinach Roughly chopped.
Seasoning
- 1 pinch Salt To taste.
- 1 pinch Black pepper Freshly ground.
Olive Oil
- 1 teaspoon Olive oil For cooking the eggs and veggies.
Instructions
- Prepare your ingredients by washing and dicing the vegetables.
- Toast the bread until golden brown.
- Whisk the eggs in a bowl and season with salt and pepper.
- Heat olive oil in a non-stick skillet over medium-low heat.
- Pour in the whisked eggs and let them sit until edges begin to set.
- Stir gently to create fluffy curds until mostly set.
- Add diced bell peppers and spinach during the last minute of cooking.
- Remove from heat and set aside.
- Mash the avocado in a bowl and season with salt and pepper.
- Spread the mashed avocado on the toasted bread.
- Top with the scrambled eggs and veggie mixture.
- Serve immediately while warm.
Notes
For variations, consider adding cheese, different herbs, or spices.