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Creamy Avocado & Eggs Breakfast Plate

A delightful breakfast featuring creamy avocado, fried eggs, crunchy whole grain toast, and a fresh side salad for a balanced meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 eggs 2 eggs Use fresh eggs for best results.
  • 1 slice 1 slice whole grain toast Opt for gluten-free bread if needed.
  • 1 ripe avocado 1 ripe avocado, mashed Choose a perfectly ripe avocado.
  • 1/2 cup 1/2 cup cherry tomatoes Select fresh and vibrant cherry tomatoes.
  • 1 cup 1 cup arugula Use crisp arugula for best texture.
  • 2 tbsp 2 tbsp feta cheese, crumbled Can substitute with vegan feta if desired.
  • Olive oil A drizzle for the salad.
  • Salt & black pepper To taste.
  • Red chili flakes Optional, for added heat.

Method
 

Preparation
  1. Toast the whole grain bread until crispy and golden brown.
  2. In a small bowl, mash the avocado with salt, black pepper, and red chili flakes.
Cooking
  1. Heat a non-stick skillet over medium heat, add a little oil, and crack the eggs gently into the pan.
  2. Cook the eggs until the whites are opaque and the yolks remain runny.
Assembly
  1. In a separate bowl, toss the arugula and cherry tomatoes with a drizzle of olive oil and sprinkle with feta cheese.
  2. On a plate, arrange the toast with the avocado spread on top, place the fried eggs alongside, and serve with the salad.

Notes

For variations, consider adding jalapeños for a spicy version, or poached eggs for a lighter take. Store leftovers in an airtight container for up to 2 days.