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Creamy Avocado Scrambled Eggs Plate

A hearty and delicious meal featuring fluffy scrambled eggs, creamy avocado, and vibrant toppings like cherry tomatoes and feta cheese.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 4 large large eggs Fresh, organic eggs are recommended.
  • 1 tbsp butter Dairy-free butter can be used for a vegan option.
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Toppings
  • 1 ripe avocado, sliced Should be ripe but firm.
  • 1 cup cherry tomatoes, halved Heirloom tomatoes can enhance sweetness.
  • 1/2 medium red onion, thinly sliced
  • 2 tbsp feta cheese, crumbled Can substitute with nutritional yeast for a dairy-free option.
  • 1 tsp black sesame seeds

Method
 

Preparation
  1. In a bowl, whisk together the eggs, salt, and pepper until the mixture is smooth and slightly frothy.
  2. Place a nonstick pan over low heat and add the butter.
  3. Listen for the butter starting to foam, indicating it's ready for the eggs.
Cooking
  1. Pour in the whisked eggs, stirring gently with a spatula.
  2. Continue stirring gently for about 2-3 minutes until the eggs are softly scrambled and slightly runny.
Assembly
  1. Transfer the scrambled eggs to a plate.
  2. Layer with avocado slices, cherry tomatoes, and onions.
  3. Sprinkle crumbled feta and black sesame seeds over the top.

Notes

Serve with toasted sourdough bread and a fresh green salad. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.