Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut
Start your day off right with the Scrambled Egg & Avocado Plate with Tomato Salad & Sauerkraut! This vibrant breakfast dish is not only visually appealing but also packed with protein and healthy fats. The combination of soft scrambled eggs and creamy avocado, paired with a refreshing cherry tomato salad and tangy sauerkraut, offers a delightful mix of flavors and textures. With its gut-friendly ingredients and quick preparation time, this meal is perfect for busy mornings or a leisurely brunch. Enjoy it alongside crispy toasted sourdough for a satisfying start to your day!
- 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
- Salt and black pepper
- 1 ripe avocado
- 1 lime wedge
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Fresh cilantro leaves
- 2 slices sourdough bread
- 2 tbsp sauerkraut
Instructions
- Toast the sourdough slices until crisp and golden.
- In a nonstick pan, melt butter over low heat. Beat the eggs lightly, then cook slowly while stirring continuously until soft and fluffy. Season with salt and pepper.
- In a mixing bowl, toss halved cherry tomatoes with olive oil, salt, and fresh cilantro.
- On a serving plate, arrange the scrambled eggs, sliced avocado (drizzled with olive oil, salt, and pepper), tomato salad, and sauerkraut. Add a lime wedge for extra zest.
- Garnish with fresh cilantro leaves before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 421
- Sugar: 3g
- Sodium: 315mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 372mg