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
- Whisk the eggs with a pinch of salt until well combined.
- Heat a non-stick skillet over low heat, add butter or olive oil.
- Pour in the whisked eggs, stirring continuously until they are soft and creamy.
- While the eggs cook, lightly toast your bread.
- In a serving bowl, place the scrambled eggs in the center and arrange cucumber slices, halved cherry tomatoes, avocado slices, and microgreens around them.
- Season the avocado with salt and pepper, serve with toasted bread.
- 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.
