Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is a vibrant and nutritious breakfast that awakens your taste buds and fuels your day. This delightful dish features creamy avocado spread over crispy whole-grain or sourdough bread, topped with fluffy scrambled eggs and a colorful medley of sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 1 ripe avocado
- Salt and pepper to taste
- Optional: lemon juice or chili flakes
- 2–3 large eggs
- 1 tsp olive oil or butter (for cooking)
- 1 cup mixed veggies (e.g., bell pepper, zucchini, mushroom, broccoli)
- 1 tsp olive oil (for sautéing veggies)
Instructions
- Toast the bread slices until crisp.
- Mash the avocado, season with salt, pepper, and optional lemon juice; spread on toasted bread.
- Whisk the eggs with a pinch of salt. In a non-stick pan over medium heat, melt olive oil or butter, then scramble the eggs until soft and fluffy.
- Sauté mixed veggies in olive oil over medium-high heat for about 5-7 minutes until tender; season to taste.
- Assemble by placing avocado toast on a plate alongside scrambled eggs and sautéed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 450mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 370mg