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Scrambled Eggs & Avocado served on wholegrain toast with creamy eggs and fresh sliced avocado for a healthy breakfast

Scrambled Eggs & Avocado: 7-Minute Best Proven Healthy Breakfast

A quick and healthy breakfast made with soft scrambled eggs and creamy avocado, rich in protein and healthy fats. This simple recipe supports energy, satiety, and balanced nutrition, perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast, brunch
Cuisine: british, Healthy / Modern European
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 large eggs
  • 1 whole avocado (ripe)
  • 1 teaspoon butter or olive oil
  • 1 slice wholegrain bread (optional)
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

  • 1 Frying pan (non-stick preferred)
  • 1 knife
  • 1 Mixing Bowl
  • 1 fork / whisk
  • 1 Spatula (silicone or wooden)
  • 1 Chopping board
  • 1 Toaster (optional, for bread)

Method
 

Crack the eggs
  1. Crack the eggs into a mixing bowl and whisk until fully combined.
Heat the pan
  1. Place a non-stick frying pan over low heat and add butter or olive oil.
Cook the eggs slowly
  1. Pour the eggs into the pan and stir gently using a spatula, keeping the heat low.
Remove from heat early
  1. Once the eggs are soft and slightly creamy, remove them from the heat to prevent overcooking.
Prepare the avocado
  1. Slice the avocado or mash it lightly with a fork.
Toast the bread (optional)
  1. Toast the wholegrain bread until golden brown.
Assemble and serve
  1. Place the scrambled eggs on the toast, add avocado, and season with salt and black pepper. Serve immediately.