Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is a bright and nourishing breakfast that combines creamy avocado, fluffy scrambled eggs, and a colorful mix of sautéed vegetables. This nutritious dish is not only visually stunning but also packed with healthy fats and proteins to kickstart your day. Perfect for busy mornings or brunch gatherings, it’s easy to customize with your favorite veggies or spices, ensuring a delightful meal every time. With its rich flavors and satisfying textures, this recipe is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 1 ripe avocado
- 2–3 large eggs
- 1 cup mixed vegetables (bell pepper, zucchini, mushroom, etc.)
- Olive oil for cooking
- Salt and pepper to taste
- Optional: Lemon juice or chili flakes
Instructions
- Toast the bread slices until golden brown.
- In a bowl, mash the avocado and mix in salt, pepper, and lemon juice if desired. Spread on toasted bread.
- Whisk eggs in a bowl with salt. Heat olive oil in a non-stick pan over medium heat, then scramble the eggs until fluffy.
- In another pan, heat olive oil and sauté mixed veggies for 5-7 minutes until tender and slightly charred; season with salt and pepper.
- Assemble by placing avocado toast on a plate next to scrambled eggs and sautéed vegetables. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 400mg