Healthy Breakfast Plate with Eggs, Sautéed Veggies & Avocado Toast
Start your day with this nourishing breakfast! Packed with protein, healthy fats, and vibrant veggies, it’s a perfectly balanced meal to fuel your morning.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Eggs:
2 large eggs
1 tsp olive oil
Salt & black pepper, to taste
For the Sautéed Veggies:
1 cup cherry tomatoes, halved
1 cup baby spinach
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp olive oil
Salt & black pepper, to taste
For the Toast & Avocado:
2 slices whole-grain or sourdough bread, toasted
1 ripe avocado, sliced or halved
Pinch of chili flakes (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prepare the Sautéed Veggies:
Heat 1 tbsp olive oil in a skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add mushrooms and cook for 3-4 minutes until softened.
Add cherry tomatoes and spinach, season with salt and pepper, and cook for another 2-3 minutes until spinach is wilted and tomatoes are slightly blistered.
Cook the Eggs:
Heat 1 tsp olive oil in a non-stick skillet over medium heat. Crack the eggs into the pan and cook sunny-side up (or to your desired doneness). Sprinkle with salt and black pepper.
Assemble the Plate:
Arrange the sautéed veggies, cooked eggs, and toasted bread on a plate.
Add avocado slices or serve a halved avocado alongside. Sprinkle avocado with a pinch of chili flakes for extra flavor, if desired.
Serve and Enjoy:
Garnish with fresh herbs like parsley or cilantro for a vibrant touch, and enjoy this wholesome breakfast!
𝐏𝐫𝐞𝐩 𝐓𝐢𝐦𝐞: 10 minutes
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐦𝐞: 10 minutes
𝐓𝐨𝐭𝐚𝐥 𝐓𝐢𝐦𝐞: 20 minutes
𝐒𝐞𝐫𝐯𝐢𝐧𝐠𝐬: 2
𝐊𝐜𝐚𝐥: ~350 per serving
Healthy Breakfast Plate with Eggs, Sautéed Veggies & Avocado Toast
Start your day with this nourishing breakfast! Packed with protein, healthy fats, and vibrant veggies, it’s a perfectly balanced meal to fuel your morning.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Eggs:
2 large eggs
1 tsp olive oil
Salt & black pepper, to taste
For the Sautéed Veggies:
1 cup cherry tomatoes, halved
1 cup baby spinach
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp olive oil
Salt & black pepper, to taste
For the Toast & Avocado:
2 slices whole-grain or sourdough bread, toasted
1 ripe avocado, sliced or halved
Pinch of chili flakes (optional)
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prepare the Sautéed Veggies:
Heat 1 tbsp olive oil in a skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add mushrooms and cook for 3-4 minutes until softened.
Add cherry tomatoes and spinach, season with salt and pepper, and cook for another 2-3 minutes until spinach is wilted and tomatoes are slightly blistered.
Cook the Eggs:
Heat 1 tsp olive oil in a non-stick skillet over medium heat. Crack the eggs into the pan and cook sunny-side up (or to your desired doneness). Sprinkle with salt and black pepper.
Assemble the Plate:
Arrange the sautéed veggies, cooked eggs, and toasted bread on a plate.
Add avocado slices or serve a halved avocado alongside. Sprinkle avocado with a pinch of chili flakes for extra flavor, if desired.
Serve and Enjoy:
Garnish with fresh herbs like parsley or cilantro for a vibrant touch, and enjoy this wholesome breakfast!
𝐏𝐫𝐞𝐩 𝐓𝐢𝐦𝐞: 10 minutes
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐦𝐞: 10 minutes
𝐓𝐨𝐭𝐚𝐥 𝐓𝐢𝐦𝐞: 20 minutes
𝐒𝐞𝐫𝐯𝐢𝐧𝐠𝐬: 2
𝐊𝐜𝐚𝐥: ~350 per serving
Danloader Closed WhatsApp Group
