Description

Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is the perfect way to kickstart your day with a delicious and nutritious breakfast. This vibrant dish features creamy avocado spread over toasted whole-grain bread, topped with fluffy scrambled eggs and a colorful medley of sautéed vegetables. Packed with fiber, protein, and healthy fats, this meal will energize you throughout the day. Whether you’re enjoying it for brunch or as a quick morning meal, this recipe is not just about flavor—it’s also about bringing joy to your plate.

Ingredients

Scale

2 slices whole-grain or sourdough bread
1 ripe avocado
2–3 large eggs
1 cup mixed vegetables (bell pepper, zucchini, mushroom, broccoli)
1 tsp olive oil (for cooking eggs)
1 tsp olive oil (for sautéing veggies)
Salt and pepper to taste
Optional: lemon juice or chili flakes for added flavor

Instructions

Toast the bread slices until golden brown.
Mash the avocado in a bowl and season with salt, pepper, and optional lemon juice.
Crack the eggs into a bowl, whisk with salt, then scramble in a non-stick pan over medium heat until fluffy.
Sauté the mixed veggies in olive oil for 5-7 minutes until tender; season with salt and pepper.
Assemble the toast by spreading avocado on the bread, adding scrambled eggs on top, and finishing with sautéed veggies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Toasting/Sautéing
Cuisine: American

Nutrition

Serving Size: 1 slice of toast with toppings (approximately 250g)
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 12g
Cholesterol: 300mg

Keywords: Feel free to customize your veggie medley based on seasonal produce or personal preference. Garnish with chili flakes or fresh herbs like cilantro for extra flavor.