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Creamy Avocado Egg Toast and Fresh Fruit

A delightful brunch dish combining creamy avocado, fluffy scrambled eggs, and fresh fruit that is easy to make and nutritious.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices whole grain bread Can substitute with gluten-free bread
  • 1 whole ripe avocado Choose avocados that yield slightly to pressure
  • 3 large eggs Can substitute eggs with silken tofu for a vegan version
  • 1 tbsp butter Can use olive oil for a dairy-free version
  • Salt & black pepper, to taste Season as preferred
  • 1/2 tsp chili flakes For added spice
  • Fresh cilantro leaves For garnish
Fresh Fruit
  • 1/2 whole orange Peeled into segments
  • 1/4 cup blueberries Freshly washed
  • 3 whole strawberries Sliced

Method
 

Preparation
  1. Toast the whole grain bread slices until they are golden brown.
  2. While the toast is still warm, mash or slice the ripe avocado and spread it evenly on top.
  3. In a pan on low heat, melt the butter and add the eggs, allowing them to cook slowly while stirring gently.
Assembly
  1. Spoon the scrambled eggs generously atop the avocado-covered toast slices.
  2. Sprinkle chili flakes and top it off with fresh cilantro leaves.
  3. Arrange the orange segments, blueberries, and sliced strawberries on the side.

Notes

Best enjoyed fresh, can store in the fridge for up to 24 hours in an airtight container. For longer storage, keep fruit separately.