By Codi Ferguson
Begin by toasting the whole-grain bread slices until golden brown using a toaster or in an oven preheated to 350°F (175°C) for about 5-7 minutes.
Halve the avocados, remove the pit, and scoop out the flesh into a bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Mash the avocado mixture with a fork until smooth and creamy. Set aside.
In a medium bowl, crack and beat the eggs with a whisk until well combined. Season with the remaining 1/4 teaspoon of salt and pepper.
Heat a non-stick skillet over medium-low heat. Add 1 tablespoon of olive oil or butter. When melted and hot, pour in the beaten eggs.
Gently push the eggs from the edges to the center of the pan using a spatula, letting any uncooked egg flow toward the edges. Continue until the eggs are softly set and slightly runny in places. Remove from heat and allow the residual heat to continue cooking them to a soft, custardy consistency.
Divide the mashed avocado equally among the toasted bread slices, spreading it evenly over each slice.
Top each slice with a portion of the scrambled eggs.
Serve the avocado toast with scrambled eggs alongside a generous serving of mixed berries, dividing the berries equally among the plates.
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This Breakfast Brunch recipe is ready in 20 minutes and features Whole-grain bread, Avocados, Eggs and other delicious ingredients. Contains 500 calories total.
Begin by toasting the whole-grain bread slices until golden brown using a toaster or in an oven preheated to 350°F (175°C) for about 5-7 minutes.
Halve the avocados, remove the pit, and scoop out the flesh into a bowl. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Mash the avocado mixture with a fork until smooth and creamy. Set aside.
In a medium bowl, crack and beat the eggs with a whisk until well combined. Season with the remaining 1/4 teaspoon of salt and pepper.
Heat a non-stick skillet over medium-low heat. Add 1 tablespoon of olive oil or butter. When melted and hot, pour in the beaten eggs.
Gently push the eggs from the edges to the center of the pan using a spatula, letting any uncooked egg flow toward the edges. Continue until the eggs are softly set and slightly runny in places. Remove from heat and allow the residual heat to continue cooking them to a soft, custardy consistency.
Divide the mashed avocado equally among the toasted bread slices, spreading it evenly over each slice.
Top each slice with a portion of the scrambled eggs.
Serve the avocado toast with scrambled eggs alongside a generous serving of mixed berries, dividing the berries equally among the plates.
Calories per Serving: 500
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