Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Elevate your breakfast experience with this vibrant Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. This dish combines the rich creaminess of scrambled eggs and avocado with a refreshing tomato salad, all enhanced by the tang of sauerkraut. Not only is it packed with protein and healthy fats to fuel your day, but it’s also quick to prepare—making it an ideal choice for busy mornings or delightful brunch gatherings. The balance of flavors and textures will leave you satisfied and energized!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Butter or ghee
- 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 sourdough slices until crispy and golden.
- In a nonstick pan, melt butter over low heat. Beat eggs in a bowl, pour into the pan, and 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 cilantro; toss gently.
- On a serving plate, arrange scrambled eggs, sliced avocado (seasoned), tomato salad, and sauerkraut. Serve with lime wedge and toasted sourdough on the side.
- Garnish with fresh cilantro leaves and squeeze lime over the avocado or salad before eating.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg