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Creamy Avocado & Eggs Breakfast Plate

A wholesome breakfast dish that combines creamy avocado, protein-rich eggs, and fresh ingredients on crispy toast for a delightful morning meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 units eggs
  • 1 slice whole grain toast Use hearty whole grain bread.
  • 1 unit ripe avocado, mashed Choose avocados that yield slightly to pressure.
  • 1/2 cup cherry tomatoes Halved for mixing.
  • 1 cup arugula Tossed with the salad.
  • 2 tbsp feta cheese, crumbled Can substitute with vegan option if needed.
  • 2 tbsp olive oil For drizzling on salad and frying eggs.
  • to taste salt & black pepper Season to preference.
  • to taste red chili flakes Add for a bit of heat.

Method
 

Preparation
  1. Begin by toasting your bread in a toaster or on a skillet until it’s crispy and golden brown.
  2. While your toast is still hot, mash the ripe avocado in a bowl with salt, black pepper, and red chili flakes.
Cooking
  1. Heat a non-stick skillet over medium heat, adding a few drops of olive oil. Crack the eggs into the skillet and cook until the whites are set and the yolks remain runny.
  2. In a separate bowl, toss the arugula and halved cherry tomatoes with olive oil and crumbled feta cheese.
Serving
  1. On a large plate, lay the toast down first. Spread the avocado over the bread, then carefully place the fried eggs alongside.
  2. Serve the salad on the same plate or on the side for an inviting presentation.

Notes

Best enjoyed fresh. Can store in the fridge for 2 days in an airtight container. For freezing, place components in a freezer-safe container for up to a month.