Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies
Kickstart your day with a delightful Creamy Scrambled Egg Bowl featuring Avocado, Microgreens, and Veggies. This energizing breakfast bowl marries buttery scrambled eggs with fresh, vibrant ingredients that not only taste incredible but also deliver essential nutrients. Perfect for busy mornings or leisurely brunches, this dish offers a customizable experience to suit your taste preferences. The colorful presentation is as appealing as the creamy textures, making it a satisfying start to any day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- Salt & pepper to taste
- Avocado, thinly sliced
- 56 cherry tomatoes, halved
- Cucumber, sliced
- A handful of microgreens (like mche or sunflower sprouts)
- 1 slice rustic or sourdough bread
- Optional: chili flakes, paprika
- 1 cup fresh blueberries
Instructions
- Whisk the eggs and season with salt in a bowl.
- Heat a non-stick skillet over low heat and add butter or olive oil.
- Pour in the whisked eggs and stir continuously until soft and creamy; season with pepper.
- If desired, toast the rustic bread until golden brown.
- Assemble the bowl by placing scrambled eggs in the center and arranging veggies around them.
- Season avocado slices with salt and pepper and serve alongside toasted bread and fresh blueberries.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg