Avocado Toast with Scrambled Eggs and Fresh Fruit for Breakfast (Print version)
Creamy avocado toast topped with soft scrambled eggs and served with fresh fruit for a quick, colorful breakfast.
# Ingredients:
For the toast
01 -
2 thick slices sourdough or multigrain bread
02 -
1 ripe avocado
03 -
1 teaspoon fresh lemon juice
04 -
1/4 teaspoon kosher salt, plus more to taste
05 -
Freshly ground black pepper
For the scrambled eggs
06 -
4 large eggs
07 -
2 tablespoons whole milk or cream
08 -
1 tablespoon unsalted butter
09 -
1 tablespoon chopped fresh chives
10 -
Pinch of red pepper flakes, optional
For serving
11 -
1 cup (150 g) mixed fresh fruit, such as berries, orange slices, melon, or grapes
12 -
Lemon wedges, optional
# Instructions:
01 -
Wash and dry the fruit. Cut larger fruit into bite-size pieces and arrange it on two plates.
02 -
Scoop the avocado into a bowl. Add lemon juice, salt, and black pepper, then mash with a fork until creamy with a few small chunks.
03 -
Toast the bread until crisp and deeply golden. Set the slices on plates while you cook the eggs.
04 -
Whisk the eggs with milk or cream and a small pinch of salt until the whites and yolks are fully blended.
05 -
Melt the butter in a nonstick skillet over medium-low heat. Add the eggs and cook, folding slowly with a spatula, until soft curds form and the eggs are still slightly glossy, about 3-4 minutes.
06 -
Spread the mashed avocado over the toast. Spoon the scrambled eggs on top, then finish with chives, red pepper flakes if using, and extra black pepper.
07 -
Serve the avocado egg toast right away with the fresh fruit and lemon wedges on the side.
# Good to know:
01 -
Best eaten right after assembly while the toast is crisp.
02 -
Use medium-low heat for the softest scrambled eggs.
03 -
Nutrition is an estimate per serving.