Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Enjoy a nutritious start to your day with our Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. Try it now for a delicious breakfast!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Butter or ghee (for scrambling)
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt & black pepper to taste
- Fresh cilantro leaves
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
Instructions
- Toast the sourdough bread until golden brown.
- In a nonstick pan over low heat, melt butter. Beat the eggs in a bowl, then pour into the pan. Stir gently until soft curds form; season with salt.
- In another bowl, combine halved cherry tomatoes with olive oil, salt, and chopped cilantro.
- On a serving plate, layer scrambled eggs and avocado slices seasoned with olive oil, salt, and pepper. Add tomato salad and sauerkraut on the side along with toasted sourdough and a lime wedge.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 370mg