Description
This Creamy Scrambled Egg Bowl features perfectly soft eggs paired with fresh avocado, crisp cucumber, juicy cherry tomatoes, and vibrant microgreens. Served with toasted rustic or sourdough bread, this nutritious and colorful dish is perfect for a wholesome breakfast or light lunch.
Ingredients
Scale
Eggs & Seasoning
- 2 large eggs
- 1 tsp butter or olive oil
- Salt & pepper to taste
Vegetables & Greens
- Thinly sliced avocado
- 56 halved cherry tomatoes
- Sliced cucumber
- Handful of microgreens (like mche or sunflower sprouts)
Accompaniments
- 1 slice rustic or sourdough bread
- Fresh blueberries (for serving)
Instructions
- Prepare the eggs: Whisk the eggs with salt in a mixing bowl until well combined, ensuring the salt is evenly distributed for flavor.
- Cook the eggs: Heat butter in a non-stick skillet over low heat. Pour in the whisked eggs and stir continuously for 3-4 minutes until the eggs are creamy and softly set. Season with pepper to taste.
- Toast the bread: Lightly toast the slice of rustic or sourdough bread to your liking for added texture and warmth.
- Assemble the bowl: Place the creamy scrambled eggs into a bowl. Arrange thinly sliced avocado, halved cherry tomatoes, sliced cucumber, and microgreens artfully around the eggs.
- Garnish and serve: Add extra seasoning if desired and serve the bowl alongside the toasted bread and a side of fresh blueberries for a complete, balanced meal.
Notes
- Use low and slow heat when cooking scrambled eggs to achieve maximum creaminess without overcooking.
- Microgreens like mche or sunflower sprouts add a fresh, slightly nutty flavor and a beautiful vibrant garnish.
- Substitute the bread with gluten-free bread if needed for dietary preferences.
- Fresh blueberries are served on the side to add a juicy and sweet contrast to the savory bowl.
