Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- Salt & pepper to taste
- Sliced avocado
- Halved cherry tomatoes
- Sliced cucumber
- Microgreens (like mche or sunflower sprouts)
- 1 slice rustic or sourdough bread
Instructions
- Whisk the eggs with a pinch of salt in a bowl.
- In a non-stick skillet over low heat, melt the butter or olive oil.
- Pour in the whisked eggs, stirring gently until soft and creamy; season with pepper and paprika if desired.
- Lightly toast the rustic bread.
- In a serving bowl, place the scrambled eggs in the center and arrange slices of cucumber, halved cherry tomatoes, sliced avocado, and microgreens around them.
- Add more salt and pepper to the avocado if needed, serve with toasted bread on the side.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Use low heat for perfectly creamy eggs. Feel free to customize with seasonal veggies or herbs for added flavor.
