Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Start your day with a burst of color and flavor with our Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley. This delightful breakfast is a feast for the eyes and the palate, featuring creamy avocado spread over crispy whole-grain or sourdough toast, topped with fluffy scrambled eggs and a vibrant mix of sautéed vegetables. Not only is this dish visually appealing, but it’s also packed with healthy fats, proteins, and essential nutrients to fuel your morning. Whether you’re enjoying a relaxing weekend brunch or need a quick weekday meal, this easy-to-make recipe is sure to impress!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Frying
- 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)
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Toast the bread to your desired crispness.
- In a bowl, mash the avocado and season it with salt, pepper, and lemon juice if desired. Spread on toasted bread.
- Whisk the eggs in a bowl. Heat olive oil in a non-stick pan over medium heat and gently scramble the eggs until fluffy.
- In another pan, sauté mixed veggies in olive oil for about 5-7 minutes until tender. Season as desired.
- Assemble your plate: avocado toast topped with scrambled eggs and sautéed veggies.
Nutrition
- Serving Size: 1 slice of toast with toppings (210g)
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 375mg