Description
A delicious and protein-packed breakfast option featuring crispy bacon, creamy avocado, and soft scrambled eggs on toasted sourdough bread.
Ingredients
Scale
- 2 slices thick sourdough or country bread
- 1 ripe avocado (sliced or lightly mashed)
- 3–4 large eggs
- 2 tbsp butter (or 1 tbsp butter + 1 tbsp cream for ultra-creamy eggs)
- 4 strips crispy bacon
- Microgreens or chives (for garnish)
- Sea salt flakes
- Freshly cracked black pepper
Instructions
- Heat a skillet over medium heat and cook bacon until crisp. Transfer to paper towels.
- Beat eggs in a bowl with a pinch of salt. Melt butter in a nonstick pan over low heat. Pour in eggs and stir slowly with a rubber spatula. Cook until just barely set, glossy, and ultra creamy (remove from heat early—residual heat finishes them).
- Toast the bread slices until golden and crisp.
- Add avocado slices on each toast and sprinkle with a bit of sea salt. Spoon creamy scrambled eggs over the avocado and top with crispy bacon. Garnish with microgreens, sea salt flakes, and black pepper.
Notes
- For an ultra-creamy texture, consider adding cream to the eggs.
- Adjust the seasoning to taste.
- Microgreens or chives can be substituted with other herbs if desired.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Skillet Cooking, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 300mg