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Creamy Avocado Toast Breakfast Plate

A vibrant breakfast featuring creamy avocado, fresh vegetables, and fluffy scrambled eggs on toasted sourdough bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices sourdough bread Look for a crusty exterior and airy interior.
  • 1 ripe avocado, mashed Choose one that is soft but not bruised.
  • 2 large eggs, scrambled Use low heat for fluffy texture.
  • 1 cup arugula
  • 1/2 medium cucumber, sliced
  • 1 medium tomato, sliced
  • handful of olives
  • 1/4 cup feta cheese, crumbled Substitute with chickpeas for dairy-free.
  • to taste olive oil Drizzle over the finished dish.
  • to taste salt
  • to taste black pepper
  • to taste paprika or chili flakes For added flavor.

Method
 

Preparation
  1. Toast the sourdough until golden brown for about 3-4 minutes.
  2. Mash the avocado with salt and black pepper until creamy.
  3. Spread the mashed avocado over the toasted bread.
  4. Scramble the eggs over low heat until fluffy.
  5. On a plate, arrange a bed of arugula and layer with cucumber, tomato, and olives.
  6. Finish by sprinkling paprika or chili flakes and drizzling with olive oil.

Notes

Best enjoyed fresh. Store toppings separately for optimal freshness. This dish is customizable with various substitutions.