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Avocado Toast Breakfast Plate

A delightful twist on a classic, this Avocado Toast Breakfast Plate features creamy avocado, crumbled feta, and fresh veggies layered over perfectly toasted sourdough bread, topped with fluffy scrambled eggs for a filling breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices sourdough bread Fresh with a good crust
  • 1 large ripe avocado, mashed Should yield slightly when pressed
  • 2 large eggs, scrambled Scramble low and slow for fluffiness
  • 1 cup arugula Fresh for garnish
  • 1/2 medium cucumber, sliced For added crunch
  • 1 medium tomato, sliced Can use heirloom varieties for more flavor
  • 1 handful olives Any type preferred
  • 1/4 cup feta cheese, crumbled Optional; can use Greek yogurt as a substitute
  • 1 tablespoon olive oil For drizzling
  • to taste salt & black pepper To season the avocado
  • to taste paprika or chili flakes For added flavor

Method
 

Preparation
  1. Toast the sourdough slices until golden and crispy.
  2. Mash the avocado with salt and pepper, and spread it evenly over the warm toast.
  3. Scramble the eggs low and slow until creamy and fluffy.
Assembly
  1. Add arugula, cucumber slices, tomatoes, and olives onto the plate.
  2. Sprinkle paprika, cracked pepper, and olive oil over everything before serving.

Notes

For best results, prep ingredients in advance and assemble fresh. Ideal for brunch or quick meal prep. Can also serve with fresh fruit or yogurt.