Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Start your day right with this vibrant and nutritious Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. This delightful breakfast combines fluffy scrambled eggs with creamy avocado, a refreshing cherry tomato salad, tangy sauerkraut, and crispy sourdough toast. Not only is it quick to prepare in just 15 minutes, but it also packs a punch of protein and gut-friendly probiotics. Whether you enjoy it for breakfast, brunch, or a light lunch, this dish will leave you feeling satisfied and energized. Plus, the colorful presentation makes it an appealing addition to any table!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh cilantro leaves
- Salt & black pepper to taste
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
Instructions
- Toast the sourdough slices until crisp and golden brown.
- In a nonstick pan over low heat, melt butter or ghee. Beat the eggs in a bowl and pour into the pan. Stir gently until soft curds form. Season with salt.
- In a mixing bowl, combine halved cherry tomatoes with olive oil, salt, and fresh cilantro; toss gently.
- On a serving plate, arrange scrambled eggs next to avocado slices (seasoned with olive oil, salt, and pepper). Add tomato salad and sauerkraut alongside toasted sourdough and a lime wedge.
- Optionally garnish with cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 370mg