Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Indulge in a vibrant and nutritious breakfast with our Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut. This delightful meal combines creamy scrambled eggs, silky avocado, fresh cherry tomatoes, and tangy sauerkraut, creating a deliciously balanced plate that is both energizing and gut-friendly. Perfect for busy mornings or leisurely brunches, this dish is quick to prepare—taking only 15 minutes from start to finish. With its colorful presentation and customizable ingredients, it’s sure to impress and fuel your day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- Lime wedge
Instructions
- Toast the sourdough slices until golden.
- In a nonstick pan over low heat, melt butter or ghee.
- Beat the eggs lightly in a mixing bowl. Pour into the pan and cook gently while stirring until soft curds form. Season with salt.
- In another bowl, combine halved cherry tomatoes with olive oil, salt, and cilantro; toss gently.
- Assemble the plate by arranging scrambled eggs next to avocado slices, adding tomato salad and sauerkraut on the side. Serve with a lime wedge and toasted bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg