Scrambled Egg Avocado Toast

Ingredients

• 1 slicePepperidge Farms seeded bread
• 2eggs
• A splashmilk
• 7.5 ml (½ tablespoon)butter
• ½avocado, mashed
• 2 slicestomato
• To tastesalt and pepper
• To garnish, optionalparsley leaves

Instructions

1. 1

   Toast the bread

   Toast the bread to your preferred level of crispness. Arrange the tomato slices on top, season with kosher salt and pepper to taste, then add the mashed avocado.

2. 2

   Scramble the eggs

   Crack the eggs into a bowl, add the milk and whisk until combined. Season with salt and pepper to taste. Warm a small skillet over medium heat, add the butter and let it melt. Add the eggs and stir constantly until just cooked; they are ready when they still look slightly wet on top.

3. 3

   Finish the toast

   Spoon the eggs over the avocado. Add a crack of black pepper and, if using, garnish with parsley leaves.

What is scrambled egg avocado toast?

Avocado toast is a simple American-style breakfast built around toasted bread and ripe avocado, often finished with toppings. This version adds tomato for freshness and soft scrambled eggs for a warm, substantial topping.

The contrast is what makes it work: crisp toast supports creamy avocado, juicy tomato and tender eggs. It is assembled in a few straightforward steps, so the toast and eggs can be ready at much the same time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 423 calories, 17g protein, 25g carbs, 30g fat.

The bread and tomato provide most of the carbohydrates, while the eggs contribute protein. The avocado and butter supply much of the fat. For a more balanced plate, pair the toast with a side of fresh fruit or greens.

Choosing the ingredients

Seeded bread: its hearty texture gives the toppings a sturdy base. Toast it to your liking, but aim for a surface firm enough to hold the avocado and eggs.

Avocado: use one that mashes easily with a fork. Tomato: two slices add juiciness and a fresh contrast to the rich avocado and eggs.

Getting soft scrambled eggs

Whisk the eggs thoroughly with a splash of milk so the mixture is uniform before it reaches the pan. Melt the butter over medium heat, then add the eggs and keep stirring.

Stop cooking while the eggs still look a little wet on top. They should be just set and soft rather than dry; lingering heat will finish them as you transfer them to the toast.

Layering the toast

Tomato first: season the slices while they sit on the toast, then spread the mashed avocado over them. This keeps the tomato in place beneath the creamy layer.

Eggs last: add them just before serving so their warmth and soft texture stand out. Finish with black pepper and optional parsley.

Timing and serving

Toast the bread while you prepare the tomato and avocado, then cook the eggs shortly before assembling. The recipe takes about 7 minutes in total, so it is best served straight away.

For a larger meal, serve it with fruit or a simple green salad. The toast is also easy to eat on its own as a quick breakfast.

Recipe notes & tips

• Mash the avocado just before assembling to keep it looking fresh.
• Season the tomato directly so its flavour is distributed through the topping.
• Use a small skillet so the eggs form a manageable layer while cooking.
• Keep the eggs moving over medium heat for a soft, even scramble.
• Have the toast ready before the eggs finish, as they are best served immediately.

Variations

• Add chilli: finish with a pinch of chilli flakes for gentle heat.
• Use sourdough: swap in a thick slice of sourdough for a tangier base.
• Add lemon: mix a little lemon juice into the mashed avocado for a brighter flavour.
• Try fresh herbs: use chopped chives instead of parsley.
• Add greens: tuck a small handful of rocket beneath the tomato.

Common mistakes to avoid

• Overcooking the eggs: remove them while they still look slightly wet on top.
• Cooking over high heat: use medium heat so the eggs stay tender.
• Skipping the seasoning: add salt and pepper to the tomato and egg mixture as directed.
• Using soft, untoasted bread: toast it enough to support the moist toppings.
• Assembling too early: add the eggs just before serving to keep the toast from sitting under the warm topping.

How to store

This toast is best eaten as soon as it is assembled. If necessary, refrigerate leftover scrambled eggs in a covered container for up to 2 days and reheat gently; store the toast and toppings separately, as assembled toast will soften.

Frequently asked questions