Creamy Scrambled Eggs with Avocado Toast & Iced Matcha Latte
Creamy Scrambled Eggs with Avocado Toast & Iced Matcha Latte is a nutritious breakfast that energizes your morning. This delightful dish combines fluffy scrambled eggs with rich avocado on toasted bread, complemented by a refreshing iced matcha latte.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 23 large eggs
- 1 tbsp butter
- Salt and pepper to taste
- 1 slice sourdough or artisan bread, toasted
- Ripe avocado, sliced
- Olive oil (optional)
- 1 tsp matcha green tea powder
- 1/2 cup hot water (not boiling)
- 1/2 cup milk of choice (oat, almond, or dairy)
- Ice cubes
- Honey or maple syrup (optional)
Instructions
- For the scrambled eggs, melt butter in a non-stick pan over low heat. Whisk the eggs until well combined and pour them into the pan. Stir slowly until soft and creamy; season with salt and pepper.
- Toast the bread until golden brown. Top with sliced avocado, adding sea salt and cracked black pepper; drizzle with olive oil if desired.
- For the iced matcha latte, whisk matcha powder with hot water until smooth. Fill a glass with ice cubes, add milk over the top, then pour in the matcha mixture. Sweeten if desired.
- Serve scrambled eggs alongside avocado toast and enjoy with the iced matcha latte.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 560mg