This Avocado Scrambled Egg Toast with Sautéed Mushrooms is a fresh, colorful breakfast packed with protein, healthy fats, and vibrant vegetables. Fluffy scrambled eggs, creamy avocado, savory mushrooms, and fresh spinach come together on crispy golden toast for a nourishing meal that’s perfect any time of day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2
Nutrition (Per Serving)
- Calories: 380 kcal
- Protein: 18g
- Carbohydrates: 22g
- Fat: 25g
Ingredients
For the Toasts
- 2 slices crusty bread
- 3 eggs
- 1 avocado, sliced
- 1 cup mushrooms, sliced
- Handful of fresh spinach
- 1 cup cherry tomatoes, halved
- Chopped green onions
For Cooking
- 1 tbsp butter
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
1. Scramble the Eggs
Heat the butter in a skillet over medium-low heat.
Whisk the eggs and season lightly with salt and black pepper.
Cook gently, stirring frequently, until soft, fluffy, and just set.
2. Sauté the Vegetables
In a separate skillet, heat the olive oil.
Add the sliced mushrooms and cook until golden and tender.
Add the spinach and cook for 1–2 minutes until wilted.
Season to taste.
3. Toast the Bread
Toast the bread slices until golden brown and crisp.
4. Assemble
Top one slice of toast with the fluffy scrambled eggs and sliced avocado.
Top the second slice with the sautéed mushrooms and spinach.
Serve alongside the fresh cherry tomatoes.
5. Finish and Serve
Sprinkle with chopped green onions and extra black pepper if desired.
Serve immediately while warm.
Serving Tip
Add a sprinkle of feta cheese, chili flakes, or everything bagel seasoning for even more flavor. Pair with fresh fruit or a smoothie for a complete breakfast.
