Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is a vibrant and nutritious breakfast that brightens your morning routine. This delightful dish features creamy avocado spread over toasted whole-grain or sourdough bread, topped with fluffy scrambled eggs and a colorful mix of sautéed vegetables. Rich in healthy fats, protein, and essential vitamins, this recipe is not only quick and easy to prepare but also highly customizable to suit your taste preferences. Whether you’re rushing through a busy weekday or enjoying a leisurely weekend brunch, this satisfying meal will fuel your day and keep you full longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 1 ripe avocado
- 2 large eggs
- 1 cup mixed vegetables (bell pepper, zucchini, mushroom, broccoli, asparagus, snap peas, onion, cherry tomato)
- Olive oil
- Salt and pepper
Instructions
- Toast the bread slices to your desired crispness.
- In a bowl, mash the avocado with salt and pepper. Spread it on the toasted bread.
- Crack the eggs into a bowl, whisk with salt, then scramble in a non-stick pan with olive oil until fluffy.
- Sauté mixed vegetables in olive oil over medium-high heat for about 5–7 minutes until tender. Season with salt and pepper.
- Assemble by placing the scrambled eggs and sautéed veggies alongside the avocado toast on a plate.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 240mg