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Avocado toast topped with scrambled eggs on a wooden table.

Avocado Toast with Scrambled Eggs

A quick and easy breakfast recipe that combines creamy avocado with fluffy scrambled eggs atop your favorite toast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Toast
  • 2 slices slices of your favorite bread sourdough, whole grain or your choice
For the Toppings
  • 1 ripe avocado
  • 2 large eggs
  • 1 splash milk or non-dairy alternative
  • Salt and pepper, to taste
  • Optional toppings (cherry tomatoes, red pepper flakes, feta cheese) Add according to preference

Method
 

Toasting the Bread
  1. Start by popping those slices of bread into your toaster until nice and crispy.
Preparing the Avocado
  1. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and season with salt and pepper.
  2. For added flavor, you can include a squeeze of lemon juice.
Scrambling the Eggs
  1. In a bowl, whisk together the eggs and a splash of milk.
  2. Heat a non-stick skillet over medium heat, add butter or oil, and pour in the egg mixture.
  3. Stir gently with a spatula until the eggs are fluffy and cooked to your liking. Season with salt and pepper.
Assembling the Toast
  1. Once the toast is golden, spread the mashed avocado over each slice and top with the scrambled eggs.
Adding Toppings
  1. Sprinkle red pepper flakes, add cherry tomatoes, or crumbled feta on top as desired.

Notes

For perfectly light scrambled eggs, keep stirring them to ensure they fluff up. To store leftover avocado, place it with the pit in an airtight container with lime juice to prevent browning.