Avocado Toast & Scrambled Eggs with Blueberries
A simple, wholesome, and nutrient-packed breakfast plate that balances healthy fats, high-quality protein, and natural antioxidants. Perfect for a clean Mediterranean-style start to the day—fresh, non-spicy, and satisfying.
Prep: 5 minutes
Cook: 8–10 minutes
Total: ~15 minutes
Serves: 1
Ingredients
Avocado Toast
1 slice whole-grain or sourdough bread
½ ripe avocado
Pinch of salt & black pepper
Drizzle of olive oil
Lemon juice
Scrambled Eggs
2 large eggs
1 tablespoon milk or water
Pinch of salt & black pepper
1 teaspoon olive oil
Side
½ cup fresh blueberries
Instructions
1️⃣ Toast & Avocado
Toast bread until golden.
Mash avocado with salt, pepper, olive oil, and a few drops of lemon juice.
Spread generously on toast.
2️⃣ Soft Scrambled Eggs
Whisk eggs with milk, salt, and pepper.
Heat butter or olive oil on low heat.
Cook eggs gently, stirring slowly, until soft and creamy (do not overcook).
3️⃣ Plate It
Place avocado toast on the plate.
Add scrambled eggs on the side.
Finish with fresh blueberries.
Tips for Best Flavor
Keep eggs on low heat for a creamy texture.
Add a sprinkle of seeds (chia or sesame) on avocado toast if you like.
Blueberries can be swapped with strawberries or pomegranate arils.
Nutritional Information
Calories: 420 kcal
Protein: 20 g
Healthy Fats: High (avocado + olive oil)
Carbohydrates: 32 g
Fiber: 8 g