Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Indulge in a delightful morning with our Scrambled Egg & Avocado Plate, complemented by a refreshing Tomato Salad and tangy Sauerkraut. This breakfast option not only combines rich flavors but also delivers nourishment that energizes your day. The soft scrambled eggs paired with creamy avocado create a harmonious balance, while the zesty tomato salad adds brightness and freshness. Coupled with probiotic-rich sauerkraut, this dish supports gut health and keeps you feeling satisfied.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Butter or ghee
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- 1 lime wedge
- Fresh cilantro leaves
- Salt & black pepper
Instructions
- Toast the sourdough slices until golden brown.
- In a nonstick pan over low heat, melt butter or ghee. Beat the eggs in a mixing bowl, then pour them into the pan, stirring slowly until soft curds form. Season with salt.
- In a mixing bowl, combine halved cherry tomatoes with olive oil and a pinch of salt. Toss in fresh cilantro leaves.
- On a plate, arrange scrambled eggs next to seasoned avocado slices. Add the tomato salad and sauerkraut alongside.
- Finish with a lime wedge and fresh cilantro on top.
Nutrition
- Serving Size: 1 plate (approximately 325g)
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg