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Scrambled Eggs Avocado Breakfast Plate

A delightful breakfast featuring creamy scrambled eggs paired with sliced avocado and vibrant vegetables, perfect for a hearty start to your day.
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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: 350
Ingredients Method Notes

Ingredients
  

Eggs and Base
  • 4 large large eggs Use farm-fresh eggs for extra richness.
  • 1 tbsp butter Can substitute with olive oil for a dairy-free option.
Toppings
  • 1 ripe avocado, sliced Choose avocados that yield slightly when pressed.
  • 1 cup cherry tomatoes, halved Fresh and brightly colored tomatoes enhance the dish.
  • 1/2 medium red onion, thinly sliced
  • 2 tbsp feta cheese, crumbled Can skip for a vegan version.
  • 1 tsp black sesame seeds
Seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

Preparation
  1. In a bowl, whisk the eggs with salt and pepper until smooth and frothy.
  2. In a nonstick pan, melt the butter over low heat until bubbly and fragrant.
Cooking
  1. Pour in the whisked eggs, gently stirring with a spatula until creamy and fluffy.
  2. While the eggs are cooking, slice the avocado, halve the cherry tomatoes, and thinly slice the red onion.
Assembly
  1. Spoon the scrambled eggs onto a plate, then arrange the avocado slices, tomatoes, and onions around them.
  2. Sprinkle with crumbled feta cheese and black sesame seeds for visual appeal.

Notes

Serve with crispy toast or fresh juice. Store leftovers in an airtight container for up to two days, keeping ingredients separate to maintain freshness.