Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Experience a delightful start to your day with the Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. This vibrant breakfast dish combines soft, fluffy scrambled eggs with creamy avocado, a refreshing cherry tomato salad, and tangy sauerkraut. Served alongside crispy toasted sourdough bread, it offers a perfect balance of flavors and textures while being packed with protein and gut-friendly ingredients. Ideal for busy mornings or leisurely brunches, this nutrient-rich plate not only satisfies your hunger but also supports your energy levels throughout the day. Enjoy this easy-to-make recipe that guarantees deliciousness in every bite!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Butter or ghee
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro leaves
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
Instructions
- Toast the sourdough slices until crisp and golden.
- In a nonstick pan over low heat, melt butter or ghee. Beat the eggs lightly and cook slowly while stirring until soft curds form; season with salt.
- In a mixing bowl, combine halved cherry tomatoes, olive oil, salt, and chopped cilantro. Toss gently.
- Assemble by placing scrambled eggs on one side of the plate. Add seasoned avocado slices next to the eggs, followed by the tomato salad and sauerkraut on another side. Serve with toasted sourdough and a lime wedge.
- Garnish with fresh cilantro and squeeze lime juice over ingredients just before eating.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 470mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 370mg