Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Start your day with a vibrant and energizing Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. This nutritious breakfast combines fluffy scrambled eggs with creamy avocado, a refreshing tomato salad, and tangy sauerkraut for a gut-friendly meal. Perfect for busy mornings or leisurely brunches, this dish is packed with protein and healthy fats to keep you fueled throughout the day. Customize it by adding your favorite herbs or ingredients for an extra flavor boost!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Scrambling/Toasting
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh cilantro leaves
- Salt & black pepper to taste
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
- Butter or ghee (for scrambling)
Instructions
- Toast the sourdough slices until crisp and golden.
- In a nonstick pan, melt butter over low heat. Beat the eggs lightly and pour them into the pan. Cook slowly while stirring gently until soft and fluffy. Season with salt.
- In a mixing bowl, combine halved cherry tomatoes with olive oil, salt, and fresh cilantro. Toss gently.
- On a serving plate, arrange scrambled eggs next to avocado slices (seasoned), tomato salad, and sauerkraut. Add lime wedge and toasted sourdough.
- Top with fresh cilantro and squeeze lime over the dish before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 3g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 372mg