Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies
Start your day with a burst of freshness and flavor with the Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies. This energizing breakfast bowl features buttery scrambled eggs paired with creamy avocado, vibrant microgreens, juicy cherry tomatoes, and crisp cucumber. Not only is this dish a feast for the eyes with its beautiful colors, but it’s also packed with nutrients to fuel your morning. Perfect for busy weekdays or leisurely brunches, this bowl is quick to prepare and can be customized according to your taste preferences. Enjoy each satisfying bite as you embrace a wholesome and delicious start to your day!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- 1 avocado, thinly sliced
- 56 cherry tomatoes, halved
- 1 cucumber, sliced
- A handful of microgreens (such as mche or sunflower sprouts)
- 1 slice rustic or sourdough bread
- Optional: chili flakes, paprika
Instructions
- In a bowl, whisk the eggs with salt until well combined. In a non-stick skillet over low heat, melt the butter or heat the olive oil. Pour in the eggs and stir continuously until soft and creamy; season with pepper.
- Lightly toast the rustic bread until golden brown.
- In a serving bowl or plate, arrange scrambled eggs in the center and surround them with cucumber slices, halved cherry tomatoes, avocado slices, and microgreens.
- Sprinkle salt and pepper over the avocado and serve alongside the toasted bread.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg