Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is a vibrant and nutritious breakfast that will energize your mornings. This delightful dish features creamy avocado spread over toasted whole-grain or sourdough bread, topped with fluffy scrambled eggs and a colorful medley of sautéed vegetables. Not only does it look appealing, but it also delivers essential nutrients like healthy fats, protein, and fiber. Ready in just 25 minutes, this recipe is perfect for busy mornings or leisurely brunches. Customize it with your favorite seasonal vegetables for endless variations and enjoy a flavorful start to your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 1 ripe avocado
- 2–3 large eggs
- 1 cup mixed vegetables (bell pepper, zucchini, mushroom, broccoli, asparagus, snap peas, onion, cherry tomato)
- 1 tsp olive oil or butter
- Salt and pepper
Instructions
- Toast the bread slices until golden brown.
- In a bowl, mash the avocado and season with salt, pepper, and lemon juice.
- In a non-stick pan over medium heat, scramble the whisked eggs until fluffy; remove from heat.
- Sauté the mixed veggies in olive oil for 5-7 minutes until tender; season with salt and pepper.
- Assemble by spreading avocado on toast, topping with scrambled eggs and sautéed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 370mg