When we went to our friend’s lake house for the 4th of July, we had scrambled eggs on top of avocado toast for breakfast one morning and I was in love. Rob had the great idea to make our typical egg and veggie scramble and put that on top of avocado toast. Genius, really.
The recipe for egg avocado toast is easy to make and even easier to tailor to the flavors that you love. It’s filling, but still light, so I don’t worry about getting hungry before lunch. Our favorite scramble ingredients include Canadian bacon, bell pepper, mushrooms, onion spinach (we were out of spinach the morning I took this) and a little bit of cheese — usually feta or white cheddar. I always sauté the veggies first so they’re hot and a little bit softened before adding the eggs. Then I season them with a bit of salt and pepper and scramble them up! Top your piece of toast with avocado — I like health nut because there’s crunchy seeds and nuts in it — and then scoop the scramble on top!