Scrambled Eggs with Smashed Avocado Toast and Beef-Potato Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Smashed Avocado Toast and Beef-Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smashed Avocado Toast and Beef-Potato Hash

Enjoy a savory, balanced breakfast featuring fluffy scrambled eggs paired with creamy smashed avocado on a crisp whole grain toast, complemented with a savory beef-potato hash. The dish offers a delightful mix of textures and flavors, from the rich, buttery finish of the toast to the hearty, flavorful hash that rounds out your morning fuel.

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NUTRITION

521kcal
Protein
33.5g
Fat
31g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 slice Whole Grain Bread

1/4 medium Avocado

1 tsp Unsalted Butter

1.5 oz Lean Ground Beef

Small portion White Potato (approx. 50g)

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PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and lightly coat with cooking spray if needed.

  • 2

    Dice the small white potato into small cubes. In a separate skillet, cook the potato cubes over medium heat until tender and slightly crispy, seasoning lightly with salt and pepper. Set aside once done.

  • 3

    In the same skillet, add the lean ground beef. Cook over medium heat, breaking it up into small pieces until browned and cooked through. Remove excess fat if necessary, and combine with the cooked potatoes to form a warm hash. Set aside and keep warm.

  • 4

    Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until evenly blended.

  • 5

    Melt the teaspoon of butter in a clean non-stick pan over medium-low heat. Pour in the eggs and allow them to sit undisturbed for a few seconds before gently stirring and folding with a spatula until softly scrambled. Remove from heat when slightly underdone as the eggs will continue to cook.

  • 6

    While the eggs are finishing, toast the whole grain bread until lightly crisp.

  • 7

    Halve the avocado and scoop out about a quarter’s worth, then mash it with a fork and season lightly with salt and a squeeze of lemon juice if desired.

  • 8

    Assemble the dish by spreading the mashed avocado on the toasted bread, topping it with the scrambled eggs, and serving the warm beef-potato hash on the side. Enjoy immediately.

Scrambled Eggs with Smashed Avocado Toast and Beef-Potato Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Smashed Avocado Toast and Beef-Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Smashed Avocado Toast and Beef-Potato Hash

Enjoy a savory, balanced breakfast featuring fluffy scrambled eggs paired with creamy smashed avocado on a crisp whole grain toast, complemented with a savory beef-potato hash. The dish offers a delightful mix of textures and flavors, from the rich, buttery finish of the toast to the hearty, flavorful hash that rounds out your morning fuel.

NUTRITION

521kcal
Protein
33.5g
Fat
31g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 slice Whole Grain Bread

1/4 medium Avocado

1 tsp Unsalted Butter

1.5 oz Lean Ground Beef

Small portion White Potato (approx. 50g)

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and lightly coat with cooking spray if needed.

  • 2

    Dice the small white potato into small cubes. In a separate skillet, cook the potato cubes over medium heat until tender and slightly crispy, seasoning lightly with salt and pepper. Set aside once done.

  • 3

    In the same skillet, add the lean ground beef. Cook over medium heat, breaking it up into small pieces until browned and cooked through. Remove excess fat if necessary, and combine with the cooked potatoes to form a warm hash. Set aside and keep warm.

  • 4

    Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until evenly blended.

  • 5

    Melt the teaspoon of butter in a clean non-stick pan over medium-low heat. Pour in the eggs and allow them to sit undisturbed for a few seconds before gently stirring and folding with a spatula until softly scrambled. Remove from heat when slightly underdone as the eggs will continue to cook.

  • 6

    While the eggs are finishing, toast the whole grain bread until lightly crisp.

  • 7

    Halve the avocado and scoop out about a quarter’s worth, then mash it with a fork and season lightly with salt and a squeeze of lemon juice if desired.

  • 8

    Assemble the dish by spreading the mashed avocado on the toasted bread, topping it with the scrambled eggs, and serving the warm beef-potato hash on the side. Enjoy immediately.