Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Start your day with a vibrant Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut, a delicious and nutritious breakfast that can be prepared in just 15 minutes. This colorful plate brings together fluffy scrambled eggs, creamy avocado, tangy sauerkraut, and a refreshing tomato salad, making it an energizing meal to kickstart your morning. Perfect for busy weekdays or special weekend brunches, this dish is not only quick and easy to make but also packed with protein and healthy fats. Customize it by adding your favorite sides or herbs for an extra burst of flavor!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Butter or ghee (for scrambling)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh cilantro leaves
- Salt and black pepper to taste
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
Instructions
- Toast the sourdough slices until golden brown.
- In a nonstick pan over low heat, melt a bit of butter. Beat the eggs in a bowl and add to the pan. Stir gently until soft curds form; season with salt.
- In a bowl, combine halved cherry tomatoes with olive oil, salt, and cilantro; toss gently.
- On a plate, arrange scrambled eggs beside avocado slices seasoned with salt and pepper. Add tomato salad and sauerkraut on the side. Serve with lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 560mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 370mg