Description
Kickstart your day with a delightful and nutritious Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. This vibrant breakfast option is not only visually appealing but also packs a punch when it comes to flavor and health benefits. Creamy avocado pairs beautifully with fluffy scrambled eggs, while a fresh cherry tomato salad adds a burst of juiciness, and tangy sauerkraut introduces gut-friendly probiotics. Whether you’re looking for a quick breakfast or an energizing brunch, this dish is versatile and easy to prepare, making it perfect for any occasion.
Ingredients
- 2 eggs
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
- Fresh cilantro leaves
- Salt & black pepper to taste
- Butter or ghee (for scrambling)
Instructions
- Toast the sourdough slices until golden and crisp.
- In a nonstick pan over low heat, melt butter. Beat the eggs in a bowl, pour them into the pan, and stir gently until soft curds form; season with salt.
- In a mixing bowl, combine halved cherry tomatoes with olive oil, salt, and chopped cilantro; toss to coat.
- On a plate, arrange scrambled eggs alongside seasoned avocado slices. Add tomato salad and sauerkraut on the side with toasted sourdough.
- Finish with fresh cilantro and lime juice for an extra zing before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 372mg
Keywords: For added texture, consider sprinkling crumbled feta cheese or chili flakes on top. You can customize this dish by swapping sauerkraut for kimchi or adding extra veggies to the salad.