Scrambled eggs and avocado on toast
This really is the ultimate power breakfast. Or an amazing lunch. It will keep you going all day long. Certainly if your serve it with a shake or a salad.
- 4 slices wholemeal bread
- 2 avocados
- 4 eggs
- 1 tbsp butter
- 8 cherry tomatoes
- salt and pepper
- Toast the bread in the toaster or in a non-stick frying pan. Cut the avocado all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin. Finely mash the flesh.
- Spread the mashed avocado on the toast. Season with salt and pepper.
- Beat the eggs with 1 tablespoon of water in a mixing bowl. Heat a non-stick frying pan on a high heat. Add the butter in the pan to melt. Lower the heat slightly and add the beaten eggs. Stir with a spatula until the eggs are almost firm but still a little runny. Divide the scrambled eggs over the avocado. Season with salt and pepper.
- Halve the cherry tomatoes and divide over the scrambled eggs.
Prefer vegan? Replace the eggs with silken tofu and the butter with olive oil. Season with curry powder or even better, vadouvan.
Nutrition value per person/bite
- 365 kcal
- 13 g
- 26 g
- 6 g
- 16 g
- 3 g
- 7 g