Description
Indulge in a delightful start to your day with this Creamy Scrambled Egg Bowl featuring Avocado, Microgreens, and Veggies. This energizing breakfast bowl is not only packed with flavor but also offers a feast for the eyes, making it perfect for intimate brunches or casual mornings at home. The creamy texture of buttery scrambled eggs pairs beautifully with fresh veggies like cherry tomatoes and cucumbers, while the ripe avocado adds a satisfying richness. Topped with vibrant microgreens and served alongside sweet blueberries and toasted rustic bread, this dish combines nutrition and flavor seamlessly. In just 15 minutes, you can create a nourishing meal that keeps you full until lunchtime.
Ingredients
- 2 large eggs
- 1 tsp butter or olive oil
- Salt & pepper to taste
- Thinly sliced avocado
- 56 halved cherry tomatoes
- Sliced cucumber
- Handful of microgreens (like mche or sunflower sprouts)
- 1 slice rustic or sourdough bread
Instructions
- Whisk the eggs with salt in a mixing bowl. Heat butter in a non-stick skillet over low heat.
- Pour in whisked eggs and stir continuously for 3-4 minutes until creamy. Season with pepper.
- Lightly toast the bread if desired.
- Assemble by placing eggs in a bowl and arranging veggies and avocado around them.
- Garnish with seasoning and serve alongside toasted bread and fresh blueberries.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 370mg
