I recently tried making this Avocado Toast with Creamy Scrambled Eggs Recipe, and wow—it was a game-changer for breakfast! The combination of silky eggs and buttery avocado spread on crunchy whole grain bread made me feel like I was indulging in a café treat right at home. I love how easy it is to prepare but still looks impressive.
The sprinkle of mixed seeds adds a fun crunch and extra nutrition. I can honestly say this has become my go-to morning recipe. For a hearty protein twist, you can also explore chicken thigh recipes that pair well with breakfast salads.
Ingredients
Here’s everything you need to make this delicious toast:
- 2 slices whole grain bread – I prefer thick-cut bread for extra crunch and structure.
- 3 large eggs – fresh eggs make the scramble creamier and richer.
- 1/2 ripe avocado – choose one that’s soft but not mushy for the perfect spread.
- 1 tablespoon mixed seeds – a combo of pumpkin, sunflower, and sesame adds texture and nutrition.
- 1 teaspoon olive oil – gives the eggs a silky texture when cooked slowly.
- Salt and pepper to taste – season gradually to bring out natural flavors.
Note: several servings
Variations
I like experimenting with this recipe to suit different tastes or dietary needs:
- Swap eggs with scrambled tofu for a vegan version.
- Use dairy-free butter or oil for a lactose-free option.
- Add chili flakes, smoked paprika, or fresh herbs for an extra flavor punch.
- Try sourdough or rye bread for a different texture and taste profile.
Cooking Time
Here’s a quick breakdown of how long it takes:
- Prep Time: 5 minutes
- Cooking Time: 7 minutes
- Total Time: 12 minutes
Equipment You Need
- Non-stick skillet – for creamy scrambled eggs without sticking.
- Whisk or fork – to beat the eggs evenly.
- Toasting device or oven – for crisp, golden bread.
- Small bowl – to mash the avocado smoothly.
- Spatula – to gently fold the eggs while cooking.
How to Make Avocado Toast with Creamy Scrambled Eggs
Toast the Bread
I start by toasting the bread until it’s golden and crisp. This forms a sturdy base and keeps the avocado from soaking in, maintaining a satisfying crunch.
Prepare the Eggs
I whisk the eggs with a pinch of salt and pepper until smooth. This ensures an even flavor and a soft texture once cooked.
Cook the Scrambled Eggs
I heat olive oil over medium-low heat, pour in the eggs, and stir gently. Slow cooking is key to creamy, velvety eggs that melt in your mouth.
Mash the Avocado
While the eggs cook, I mash the avocado in a bowl, seasoning lightly with salt and pepper. The creamy spread complements the eggs perfectly.
Assemble the Toast
I spread the avocado evenly on the toasted bread, then top it with the scrambled eggs. The layers create a beautiful, delicious stack.
Add the Crunch
Finally, I sprinkle the mixed seeds on top. This gives a satisfying crunch and a subtle nutty flavor to every bite.
Additional Tips for Making this Recipe Better
From my experience, a few small tweaks make a big difference:
- I use room-temperature eggs—they scramble better and stay creamy.
- I like my avocado slightly chunky, not completely smooth, for texture contrast.
- Toasting the bread lightly rather than heavily helps balance softness and crunch.
- Gently folding eggs instead of constant stirring keeps them fluffy.
How to Serve Avocado Toast with Creamy Scrambled Eggs
I usually serve this on a large plate with a drizzle of olive oil or a few microgreens on top. Adding cherry tomato halves or fresh herbs makes it look extra inviting. I like arranging the toast diagonally and sprinkling seeds creatively to make it Instagram-worthy.
Nutritional Information
Here’s a rough idea of what you get per serving:
- Calories: 434 kcal – a hearty breakfast that keeps me full.
- Protein: 23.4g – perfect for a morning protein boost.
- Carbohydrates: 36.5g – fuels energy for the day.
- Fat: 26g – mostly healthy fats from avocado and olive oil.
Make Ahead and Storage
Storing
I recommend keeping avocado and scrambled eggs separate if storing. Avocado can brown quickly, so store mashed avocado in an airtight container with a squeeze of lemon.
Freezing
I don’t freeze this dish because eggs and avocado texture changes, but cooked eggs can be frozen for 1–2 weeks and reheated gently.
Reheating
When I reheat, I use a low-heat skillet for the eggs and toast the bread fresh. This keeps the creaminess and crunch intact.
Why You’ll Love This Recipe
Here’s why I keep making it:
- Quick and simple – ready in just 12 minutes, even on busy mornings.
- Highly versatile – swap ingredients for dietary preferences.
- Balanced nutrition – packed with protein, healthy fats, and fiber.
- Delicious flavor combo – creamy eggs, rich avocado, and crunchy seeds.
- Visual appeal – always looks impressive on the plate, perfect for guests.
Avocado Toast with Creamy Scrambled Eggs Recipe
Ingredients
Method
- I start by toasting the bread until it’s golden and crisp. This forms a sturdy base and keeps the avocado from soaking in, maintaining a satisfying crunch.
- I whisk the eggs with a pinch of salt and pepper until smooth. This ensures an even flavor and a soft texture once cooked.
- I heat olive oil over medium-low heat, pour in the eggs, and stir gently. Slow cooking is key to creamy, velvety eggs that melt in your mouth.
- While the eggs cook, I mash the avocado in a bowl, seasoning lightly with salt and pepper. The creamy spread complements the eggs perfectly.
- I spread the avocado evenly on the toasted bread, then top it with the scrambled eggs. The layers create a beautiful, delicious stack.
- Finally, I sprinkle the mixed seeds on top. This gives a satisfying crunch and a subtle nutty flavor to every bite.
Notes
- I use room-temperature eggs—they scramble better and stay creamy.
- I like my avocado slightly chunky, not completely smooth, for texture contrast.
- Toasting the bread lightly rather than heavily helps balance softness and crunch.
- Gently folding eggs instead of constant stirring keeps them fluffy.