Scrambled Egg Avocado Toast
Thick sourdough toast topped with smashed avocado, soft scrambled eggs, cherry tomatoes, and red onion.
Equipment
- Toaster
- Small nonstick skillet
- Fork
Ingredients
Main Ingredients
- 1 thick slice sourdough bread toasted
- ½ ripe avocado
- 2 large eggs
- 1 tsp butter for the eggs
- ¼ cup cherry tomatoes halved
- 2 slices red onion thin
- 1 tbsp chopped fresh parsley
- 1 pinch salt
- ¼ tsp black pepper
- 1 tsp olive oil for drizzling
Instructions
Cooking
- Toast. Toast the sourdough until golden and crunchy.
- Smash. Mash the avocado onto the toast and add a pinch of salt.
- Scramble. Cook the whisked eggs gently in butter until soft and just set.
- Layer. Spoon the eggs over the avocado and add the tomatoes and red onion.
- Finish. Top with parsley, black pepper, and olive oil.
Notes
Substitutions: Use whole grain bread or a toasted English muffin.
Tips: Take the eggs off the heat while they still look glossy.
Storage: Keep the components separate and refrigerate the cooked eggs for up to 2 days.
Nutrition is calculated for one toast.