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Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies

Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies

Start your day off right with the Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies. This delightful breakfast combines velvety scrambled eggs with fresh vegetables and creamy avocado, all layered in a beautiful presentation that is both nutritious and satisfying. Perfect for busy mornings or leisurely weekends, this bowl is customizable to fit your taste and what you have on hand. In just 15 minutes, you can enjoy a protein-packed, wholesome meal that will keep you energized throughout the day.

  • Total Time: 15 minutes
  • Yield: Serves 1

Ingredients

Scale
  • 2 large eggs
  • 1 tsp butter or olive oil
  • Salt & pepper to taste
  • Avocado, thinly sliced
  • 56 cherry tomatoes, halved
  • Cucumber, sliced
  • Microgreens (like mâche or sunflower sprouts)
  • 1 slice rustic or sourdough bread

Instructions

  1. Whisk the eggs with a pinch of salt until well combined.
  2. Heat a non-stick skillet over low heat, add butter or olive oil.
  3. Pour in the whisked eggs, stirring continuously until they are soft and creamy.
  4. While the eggs cook, lightly toast your bread.
  5. In a serving bowl, place the scrambled eggs in the center and arrange cucumber slices, halved cherry tomatoes, avocado slices, and microgreens around them.
  6. Season the avocado with salt and pepper, serve with toasted bread.
  • Author: Emmeline
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 27g
  • Saturated Fat: 5g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 7g
  • Protein: 12g
  • Cholesterol: 370mg

Keywords: Customize by adding your favorite vegetables such as bell peppers or spinach. For added creaminess, consider mixing in a splash of milk or dairy alternative while whisking the eggs.

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