Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is a vibrant and nourishing breakfast that brings together creamy avocado, fluffy scrambled eggs, and a colorful array of sautéed vegetables. This delightful dish not only looks appealing but is also packed with essential nutrients, making it perfect for busy mornings or leisurely brunches. With its burst of flavors and textures, this wholesome meal will energize your day while allowing for customization based on your preferences. It’s quick to prepare and sure to impress anyone at the table!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Toasting, Scrambling, Sautéing
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 1 ripe avocado
- 2–3 large eggs
- 1 cup mixed veggies (bell pepper, zucchini, mushroom, broccoli, asparagus, snap peas, onion, cherry tomato)
- 1 tsp olive oil (for eggs)
- 1 tsp olive oil (for sautéing veggies)
- Salt and pepper to taste
- Optional: lemon juice or chili flakes for avocado toast
Instructions
- Toast the bread in a toaster until golden brown.
- In a mixing bowl, mash the avocado with salt and pepper; spread on toasted bread.
- Whisk eggs in a bowl and season with salt. In a non-stick pan over medium heat, scramble the eggs until fluffy.
- Sauté mixed veggies in olive oil until tender and slightly charred; season with salt and pepper.
- Assemble by placing scrambled eggs and sautéed veggies atop the avocado toast.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 370mg