Veggies Scrambled Eggs Avocado Toast

This recipe makes it easier for me to eat my vegetables in the morning. It is also perfect for a brunch day. Top it with some Whipped Coffee, Infusion or Tea and voila! Check out the Whipped coffee recipe, you even do it with decaffeinated instant coffee. That is what I use for late night cravings and I sleep fine after that.

Back to the recipe, I used for vegetables: mushrooms, onions, green onion, orange bell pepper, tomato and garlic. That basically what I had in the fridge. I did not go over to try to buy special items. Just use the vegetables you have on hand, even one vegetable can still work. For a full brunch you can add some crepes or pancakes . Let me in the comment what you think about to recipe and stay safe.

Yields1 Serving

 2 Eggs
 ½ cup mixed vegetables
 Salt and Pepper
 2 tbsp Milk
 2 Slices Bread
 ½ tsp Butter or olive oil
 ½ Avocado
 ¼ Lime juice
 1 tbsp Mayo

1

Chop your vegetables and put them into a bowl. It is better to cut them very small so they will blend perfectly when cooking.

2

Break the eggs over the vegetables. Add salt and the black pepper. Put the amount of salt and pepper according to your taste. Put the 2 tablespoons of milk and whisk.

3

In a pan melt the buter on low heat. Pour the egg mixture in the pan.

4

Leave the egg untouched for 10 seconds and start moving the egg across the pan with a spatula for 2 minutes.

5

Toast the bread. I used French bread

6

Put Mayonnaise on each slice of the bread and spread around. In this recipe I used the "Avonaise", a mayo made from avocado.

7

In a small bowl put the avocado with the salt. Squeeze the lemon juice over the avocado and with the help of a fork smash it.

8

Spread the avocado on the toast and divide the eggs between the bread slices and enjoy with a cup of tea or coffee.

Ingredients

 2 Eggs
 ½ cup mixed vegetables
 Salt and Pepper
 2 tbsp Milk
 2 Slices Bread
 ½ tsp Butter or olive oil
 ½ Avocado
 ¼ Lime juice
 1 tbsp Mayo

Directions

1

Chop your vegetables and put them into a bowl. It is better to cut them very small so they will blend perfectly when cooking.

2

Break the eggs over the vegetables. Add salt and the black pepper. Put the amount of salt and pepper according to your taste. Put the 2 tablespoons of milk and whisk.

3

In a pan melt the buter on low heat. Pour the egg mixture in the pan.

4

Leave the egg untouched for 10 seconds and start moving the egg across the pan with a spatula for 2 minutes.

5

Toast the bread. I used French bread

6

Put Mayonnaise on each slice of the bread and spread around. In this recipe I used the "Avonaise", a mayo made from avocado.

7

In a small bowl put the avocado with the salt. Squeeze the lemon juice over the avocado and with the help of a fork smash it.

8

Spread the avocado on the toast and divide the eggs between the bread slices and enjoy with a cup of tea or coffee.

Scrambled eggs Avocado Toast

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