Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is a delightful and nutritious breakfast that beautifully combines the creaminess of ripe avocado, fluffy scrambled eggs, and a vibrant assortment of sautéed vegetables. This colorful dish not only tantalizes your taste buds but also provides a wholesome start to your day, packed with healthy fats, protein, and essential vitamins. Ideal for busy mornings or leisurely brunches, this recipe allows for flexibility with seasonal veggies, making it easy to personalize every time you prepare it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Sautéing/Toasting
- Cuisine: American
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 eggs)
- 1 tsp olive oil (for sautéing veggies)
- Salt and pepper to taste
- Lemon juice or chili flakes for avocado toast (optional)
Instructions
- Toast the bread slices until golden brown.
- In a bowl, mash the avocado and season with salt, pepper, and lemon juice.
- Crack eggs into a mixing bowl and whisk with salt.
- Heat olive oil in a non-stick pan and scramble the eggs until soft.
- In another pan, sauté mixed vegetables in olive oil until tender.
- Assemble by spreading avocado on toast, topping with scrambled eggs and sautéed veggies. Serve hot.
Nutrition
- Serving Size: 1 toast with toppings (approximately 250g)
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 200mg