Shared recipe

Scrambled Eggs with Avocado and Banana Toast

1 servings5 / 5HealthyBreakfastBalancedQuick

Soft scrambled eggs, avocado cubes, blueberries and greek yogurt in one bowl, with a slice of toast topped with cinnamon banana coins. Ten minutes.

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Time

Prep: 5min
Cook: 5min
Total: 10min

Nutrition

per serving

Calories: 479
Protein: 22.8g
Carbs: 34.5g
Fat: 28.4g

One serving: 1 bowl

Instructions

Preparation

Toast the bread slice until crisp, then arrange banana coins on top and sprinkle evenly with cinnamon.
Melt butter in a small non-stick skillet over medium-low heat.
Pour in the whisked eggs and gently push them with a spatula until soft, creamy curds form. Remove from heat immediately.
Assemble the bowl by placing the warm scrambled eggs in the center, arranging the avocado cubes and fresh blueberries around them.
Add the greek yogurt in a dollop on the side and serve with the cinnamon-banana toast.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

For the fluffiest eggs, cook them over medium-low heat and remove from the pan while they still look slightly wet; carry-over heat will finish them perfectly on the plate.

Tip 2 of 2

Sprinkle a tiny pinch of flaky sea salt over the avocado and banana to pop the flavors without needing additional sauces.

Source

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