Avocado Toast with Scrambled Eggs & Microgreens

Servings

1–2 servings

Total Time

15 minutes

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Ingredients

Base

• 2 slices artisan bread (sourdough recommended)

• 1 ripe Avocado

• 1 tsp lemon juice

• Salt & black pepper

Eggs

• 3 large eggs

• 1 tbsp butter

• Salt (to taste)

Toppings

• 6–8 cherry tomatoes, sliced

• 1 tbsp seeds (sesame, chia, or mixed seeds)

• Handful of microgreens

• Chili flakes (optional)

• Olive oil (optional drizzle)

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Instructions

Step 1: Toast the Bread

• Toast bread until golden and crispy

• Optional: drizzle with a little olive oil

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Step 2: Prepare Avocado Spread

• Mash avocado with lemon juice

• Add salt & pepper

• Spread evenly on toast

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Step 3: Make Creamy Scrambled Eggs

• Crack eggs into a bowl and whisk lightly

• Melt butter in a pan over low heat

• Add eggs and stir gently

• Cook slowly until soft and creamy
  👉 Remove while slightly runny (they continue cooking off heat)

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Step 4: Assemble

• Add scrambled eggs on top of avocado

• Layer sliced cherry tomatoes

• Sprinkle seeds and chili flakes

• Top with microgreens

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Step 5: Finish

• Drizzle olive oil

• Add extra black pepper if desired

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Pro Tips 🔥

• Cook eggs on low heat → creamy texture (not dry)

• Use ripe avocado → smooth, buttery flavor

• Add feta cheese or smoked salmon for upgrade

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Flavor Profile

• Creamy avocado

• Soft, buttery eggs

• Fresh, crunchy toppings

• Light, healthy, and satisfying