Avocado Toast with Scrambled Eggs and Veggies

Here’s a simple, delicious Avocado Toast with Scrambled Eggs and Veggies recipe that you can make in under 20 minutes:

🥑 Avocado Toast with Scrambled Eggs and Veggies

Ingredients (Serves 2)

• 2 slices whole grain or sourdough bread

• 1 ripe avocado

• 4 eggs

• 1 tbsp milk or water (optional, for fluffier eggs)

• 1 tbsp olive oil or butter

• 1/2 cup cherry tomatoes, halved

• 1/2 cup baby spinach or kale

• 1/4 cup diced bell pepper (any color)

• Salt & pepper, to taste

• Red pepper flakes or hot sauce (optional)

• Fresh herbs (like chives, parsley, or cilantro) for garnish

🧑‍🍳 Instructions

1. Toast the Bread

   • Toast the bread slices to your preferred level of crispiness.

2. Mash the Avocado

   • While the bread is toasting, mash the avocado in a bowl with a pinch of salt, pepper, and optional lemon juice to prevent browning.

3. Cook the Veggies

   • Heat olive oil in a skillet over medium heat.

   • Add bell pepper and sauté for 2–3 minutes until slightly softened.

   • Add cherry tomatoes and spinach. Cook for another 2–3 minutes until spinach is wilted and tomatoes are slightly blistered. Remove from skillet and set aside.

4. Scramble the Eggs

   • In a bowl, whisk the eggs with milk/water (if using), salt, and pepper.

   • In the same skillet, add a bit more butter or oil if needed.

   • Pour in the eggs and cook gently over low heat, stirring slowly with a spatula until just set and creamy. Remove from heat.

5. Assemble

   • Spread mashed avocado on toasted bread.

   • Top with scrambled eggs.

   • Add the sautéed veggies.

   • Garnish with herbs, red pepper flakes, or hot sauce if desired.

✅ Tips

• Add feta, goat cheese, or nutritional yeast for extra flavor.

• For more protein, top with smoked salmon or roasted chickpeas.

• Use gluten-free bread if needed.

Let me know if you want a vegan version or need to scale the recipe!