Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Start your day with a vibrant Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut, a breakfast that’s as nutritious as it is delicious. This gut-friendly dish combines soft scrambled eggs with creamy avocado and a refreshing cherry tomato salad, all topped off with tangy sauerkraut for added probiotics. It’s perfect for those busy mornings or leisurely brunches when you want to energize your day with wholesome flavors and robust textures.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- Butter or ghee
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Fresh cilantro leaves
- Salt & black pepper to taste
- 2 slices sourdough bread
- 2 tbsp sauerkraut
- Lime wedge
Instructions
- Toast the sourdough slices until golden brown.
- In a nonstick pan, melt butter over low heat. Beat the eggs and pour them into the pan.
- Stir gently until the eggs form soft curds; season with salt.
- In a bowl, mix cherry tomatoes with olive oil, salt, and cilantro.
- On a serving plate, arrange scrambled eggs beside sliced avocado (seasoned), tomato salad, sauerkraut, and toast.
- Garnish with fresh cilantro and serve with a lime wedge for squeezing.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 450mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 370mg