Scrambled Eggs with Avocado Toast and Fried Tomato - Easy Breakfast Recipe | Cooking with Maria

avocado

🥗Healthier: mashed peas

💰Cheaper: cottage cheese

Mashed peas provide a similar texture and are lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

Slice the tomato into about five or six pieces.

Heat 1 tablespoon of olive oil in a frying pan over medium heat.

Test the heat of the pan with a drop of water; it should sizzle.

Fry the sliced tomatoes in the heated pan.

Flip the tomatoes once they start to change color, about 2-3 minutes.

Season the tomatoes with salt and pepper to taste.

Cut a thick slice of sourdough bread and place it in the toaster oven.

Break the eggs into a mixing bowl and whisk them together.

Turn on another pan for the eggs and set the stove to medium heat.

Add 1 tablespoon of butter to the pan and wait for it to melt.

Pour the whisked eggs into the pan and stir gently.

Continuously stir the eggs until they are almost set but still a little runny, about 3-4 minutes.

Remove the eggs from heat when they look almost ready, as they will continue cooking off the heat.

Add 1 tablespoon of cream cheese to the eggs and mix it in.

Season the eggs with salt and pepper to taste and mix again.

Drizzle olive oil on top of the toasted sourdough bread.

Slice the avocado and place it on the toast, removing the skin easily.

Top the avocado with red pepper flakes, salt, and black pepper to taste.

Drizzle more olive oil on top of the avocado if desired.

Plate the scrambled eggs and fried tomatoes together.

Top the eggs with fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens