Scrambled Eggs with Avocado Toast
A classic balanced breakfast — fluffy scrambled eggs alongside whole-wheat toast topped with mashed avocado.
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- Prep
- 5 min
- Cook
- 5 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (4)
- Eggs3 pcs · 150 g
- Whole-wheat bread2.5 slices · 80 g
- Avocado0.5 pcs · 101 g
- Olive oil5 g
Method
- 1
Toast the bread slices until golden.
- 2
Whisk the eggs with a pinch of salt and pepper.
- 3
Heat the olive oil in a non-stick pan over medium-low and pour in the eggs.
- 4
Gently fold the eggs with a spatula until just set — remove from heat while still glossy.
- 5
Mash the avocado over the toast, season, and serve alongside the eggs.