Name: Scrambled eggs with avocado toast
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 slice whole-wheat bread; 1/4 avocado; 1/3 cup cherry tomatoes, halved; 1 tsp lemon juice; 2 large eggs; 7 large egg whites; 1 tsp butter; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

477 calories

Protein: 42g; 36% of calories
Carbs: 28g; 23% of calories
Fat: 22g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

In a medium bowl, whisk the whole eggs and egg whites together until the mixture is uniform with no streaks.
Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and cook for 5 to 7 minutes, stirring gently and constantly with a spatula. While the eggs cook, proceed to the next steps. Done when 160°F and set but still moist.
Toast the bread until golden. In a small bowl, mash the avocado with the lemon juice and a tiny pinch of the salt. Set the halved tomatoes aside.
When the eggs are nearly set, stir in the remaining salt and the black pepper. Spread the mashed avocado over the toast and top with tomatoes and a tiny pinch of salt. Slide the eggs onto the plate beside the toast and serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes