Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Start your day with the delicious Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut, a vibrant breakfast that’s not only gut-friendly but also packed with protein. This dish combines creamy avocado slices and fluffy scrambled eggs, paired with a refreshing tomato salad and tangy sauerkraut. Whether you’re rushing out the door or enjoying a leisurely brunch, this meal is perfect for energizing your mornings or serving as a light lunch. With its rich flavors and nutritious ingredients, each bite is a satisfying experience that promotes health and vitality.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- Cuisine: Healthy
Ingredients
Scale
- 2 eggs
- Butter or ghee (for scrambling)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh cilantro leaves
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- Lime wedge
Instructions
- Toast sourdough slices until crisp and golden.
- In a nonstick pan over low heat, melt butter. Beat the eggs in a bowl and pour into the pan. Cook slowly while stirring gently until soft and fluffy, seasoning with salt to taste.
- In a mixing bowl, combine cherry tomatoes with olive oil and salt; toss in fresh cilantro leaves.
- On a plate, arrange scrambled eggs beside avocado slices seasoned with olive oil, salt, and pepper. Add tomato salad and sauerkraut next to it along with toasted sourdough and lime wedge.
- Garnish with more cilantro and squeeze lime over the top before serving.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 410
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 370mg