Ingredients
Scale
- 3 large eggs
- 1 tbsp butter
- Salt & pepper to taste
- 1 slice sourdough or artisan bread, toasted
- 1 ripe avocado, sliced
- Olive oil (optional)
- 1 tsp matcha green tea powder
- 1 cup hot water (not boiling)
- 1 cup milk of choice (oat, almond, or dairy)
- Ice cubes
- Optional sweetener (honey or maple syrup)
Instructions
- In a non-stick pan over low heat, melt butter. Whisk eggs until well combined and pour into the pan. Stir gently until soft and creamy. Season with salt and pepper.
- Toast the slice of bread until golden brown. Top with sliced avocado, seasoning it with sea salt and cracked black pepper. Drizzle with olive oil if desired.
- In a bowl or jar, whisk matcha powder with hot water until smooth. Fill a glass with ice cubes, add milk, and top with the matcha mixture. Sweeten to taste if desired.
- Serve the creamy scrambled eggs next to the avocado toast on a plate, accompanied by the iced matcha latte for a complete breakfast experience.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 520
- Sugar: 5g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 420mg
Keywords: Use fresh eggs for creamier scrambled eggs. Cook on low heat to avoid dryness. Experiment with different toppings for your avocado toast like cherry tomatoes or herbs.