Description
Start your day with a vibrant Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. This protein-packed breakfast is not only delicious but also gut-friendly, making it an ideal choice for any occasion—from busy weekdays to relaxed weekend brunches. The creamy avocado complements fluffy scrambled eggs, while tangy sauerkraut adds a probiotic boost. A fresh tomato salad brings a burst of flavor that ties everything together beautifully. In just 15 minutes, you can whip up this satisfying meal that’s sure to energize your morning.
Ingredients
Scale
- 2 eggs
- Butter or ghee
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh cilantro leaves
- Salt and black pepper to taste
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
Instructions
- Toast the sourdough bread until golden and crisp.
- In a nonstick pan, melt butter over low heat. Beat eggs in a bowl and pour into the pan. Stir gently until soft curds form; season with salt.
- In a mixing bowl, combine cherry tomatoes with olive oil, salt, and fresh cilantro; toss well.
- On a serving plate, arrange scrambled eggs and avocado slices seasoned with olive oil, salt, and pepper. Add the tomato salad and sauerkraut on the side along with toasted sourdough and a lime wedge.
- Finish with fresh cilantro leaves and squeeze lime over the dish before enjoying.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Use ripe avocados for creaminess. Control heat for perfect scrambled eggs by cooking them slowly. Experiment with additional veggies or herbs in your salad to suit your taste.