Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Start your day with a vibrant Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut, a deliciously energizing choice that combines creamy scrambled eggs, fresh avocado, and a zesty cherry tomato salad, all topped with tangy sauerkraut. This dish not only tantalizes the taste buds but also packs a nutritional punch, making it perfect for breakfast, brunch, or even a light lunch. With its quick preparation time and customizable elements, you can easily adapt this recipe to suit your preferences while enjoying a gut-friendly meal rich in protein.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Ingredients
Scale
- 2 eggs
- Butter or ghee (for scrambling)
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh cilantro leaves
- Salt and black pepper to taste
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
Instructions
- Toast the sourdough until golden brown.
- In a nonstick pan over low heat, melt butter or ghee. Beat the eggs, then pour into the pan. Stir gently until soft curds form; season with salt.
- In a mixing bowl, combine halved cherry tomatoes with olive oil, salt, and chopped cilantro; toss gently.
- On a plate, arrange scrambled eggs alongside sliced avocado seasoned with olive oil, salt, and pepper. Add tomato salad and sauerkraut beside them. Serve with toasted bread and lime wedge.
- Garnish with fresh cilantro and squeeze lime over the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 410mg