Description
Start your day with a nourishing Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies! This vibrant breakfast option combines fluffy scrambled eggs with fresh vegetables and creamy avocado for a delightful meal that’s visually appealing and packed with essential nutrients. Perfect for breakfast, brunch, or a light lunch, this dish is quick to prepare—ready in just 15 minutes.
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- Salt & pepper to taste
- Avocado, thinly sliced
- 56 cherry tomatoes, halved
- Cucumber, sliced
- A handful of microgreens (like mâche or sunflower sprouts)
- 1 slice rustic or sourdough bread
- Optional: chili flakes, paprika
- 1 cup fresh blueberries
Instructions
- Whisk the eggs with salt in a mixing bowl until well combined.
- Heat a non-stick skillet over low heat and add butter or olive oil.
- Pour in the whisked eggs and stir continuously with a spatula until soft and creamy. Season with pepper and optional spices.
- If desired, toast the slice of rustic bread until golden.
- In a serving bowl, arrange the creamy scrambled eggs at the center and surround them with sliced cucumber, cherry tomatoes, avocado slices, and microgreens for a colorful presentation.
- Garnish avocado slices with salt and pepper; serve alongside toasted bread and fresh blueberries.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 370mg