Scrambled Eggs with Avocado and Whole Wheat Toast

Name: Scrambled Eggs with Avocado and Whole Wheat Toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 3 large whole eggs (room temperature for best results); 3 large egg whites (room temperature); 0.5 medium avocado (ripe); 1 slice whole wheat bread (your choice of brand); 1 tsp olive oil (extra virgin preferred); to taste salt (optional); to taste black pepper (optional)

460 kcal · 48 g protein · 5 minutes · 1 servings

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Scrambled Eggs with Avocado and Whole Wheat Toast

A nutritious and delicious breakfast featuring fluffy scrambled eggs paired with creamy avocado slices and hearty whole wheat toast. This meal provides a perfect balance of protein, healthy fats, and fiber to start your day right.

460 kcal 48 g protein 5 minutes

Ingredients

whole eggs 3 large
egg whites 3 large
avocado 0.5 medium
whole wheat bread 1 slice
olive oil 1 tsp
salt to taste
black pepper to taste

Method

Prepare Ingredients. Crack the 3 whole eggs into a mixing bowl. Add the 3 egg whites to the same bowl. Use a fork or whisk to beat the eggs and whites together until the mixture is smooth and slightly frothy. Peel and slice the half avocado into thin slices. Set aside. Get your slice of whole wheat bread ready for toasting.
Tip: Using room temperature eggs helps them cook more evenly.
Toast the Bread. Place the whole wheat bread slice into a toaster and toast it to your preferred level of crispness. Alternatively, you can toast it in a pan over medium heat for 2-3 minutes per side until golden brown.
Tip: For extra flavor, you can lightly brush the toast with olive oil or butter after toasting.
Cook the Scrambled Eggs. Heat 1 teaspoon of olive oil in a non-stick skillet over medium-low heat. Once the oil is warm, pour in the beaten eggs. Let them sit undisturbed for about 20 seconds until they start to set at the edges. Using a spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue gently stirring and folding the eggs until they are mostly cooked but still a little creamy, about 2-3 minutes. Remove from heat to prevent overcooking. Season with salt and pepper to taste.
Tip: Cooking eggs on medium-low heat and stirring gently results in soft, creamy scrambled eggs.
Plate and Serve. Place the toasted whole wheat bread on a plate. Arrange the sliced avocado on top or alongside the toast. Spoon the scrambled eggs next to the toast and avocado. Optionally, sprinkle a little extra black pepper or a pinch of salt over the avocado for extra flavor. Serve immediately while warm.
Tip: Serve immediately for the best taste and texture.

Pro tips

Use a non-stick pan to prevent the eggs from sticking and make cleanup easier.
For creamier eggs, you can add a tablespoon of milk or cream to the eggs before beating.