Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies
Start your day off right with this Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies. This vibrant breakfast dish combines fluffy scrambled eggs with creamy avocado, fresh veggies, and nutritious microgreens, making it not only delicious but also visually appealing. Perfect for busy mornings or leisurely brunches, this bowl is customizable to suit your taste preferences and dietary needs. In just 15 minutes, you can create a satisfying meal that fuels your body with energy and essential nutrients. Enjoy the comforting flavors and colorful presentation of this wholesome breakfast bowl!
- 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
- Salt & pepper to taste
- Thinly sliced avocado
- 56 cherry tomatoes, halved
- Sliced cucumber
- A handful of microgreens (like mache or sunflower sprouts)
- 1 slice rustic or sourdough bread
Instructions
- In a bowl, whisk the eggs with a pinch of salt until well combined.
- Heat butter or olive oil in a non-stick skillet over low heat.
- Pour in the egg mixture and stir continuously until soft and creamy; season with pepper and paprika as desired.
- Lightly toast the rustic bread until golden brown.
- Assemble by placing scrambled eggs in a bowl and surrounding them with cucumber, cherry tomatoes, avocado slices, and microgreens.
- Season avocado with salt and pepper; serve alongside toasted bread.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 370mg