Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut is a vibrant and nourishing breakfast that elevates your morning routine. This dish features fluffy scrambled eggs paired with creamy avocado, a refreshing cherry tomato salad, zesty sauerkraut, and crispy toasted sourdough bread. Not only is it quick to prepare in just 15 minutes, but it’s also packed with protein and healthy fats to keep you energized throughout the day. The combination of flavors and textures makes it as delicious as it is nutritious, making it perfect for any meal from brunch to a quick weekday breakfast. Customize your plate with fresh herbs or additional veggies for an extra personal touch!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Butter or ghee
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 tbsp olive oil
- Fresh cilantro leaves
- Salt & black pepper
Instructions
- Toast the sourdough slices until golden brown.
- In a nonstick pan, melt butter over low heat. Beat the eggs in a bowl, then pour into the pan, stirring gently until soft curds form. Season with salt.
- In a mixing bowl, combine halved cherry tomatoes with olive oil and a pinch of salt; add fresh cilantro.
- On a plate, arrange scrambled eggs, sliced avocado (seasoned), tomato salad, and sauerkraut alongside toasted bread.
- Garnish with fresh cilantro and serve with a lime wedge for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 370mg