Simple, satisfying, and bursting with flavor—this breakfast (or brunch!) is your ticket to a fabulous morning. Let’s get cracking!
Recipe Time:
Prep Time:** 10 minutes
Cook Time:** 10 minutes
Total Time:** 20 minutes
Serves:** 2
Ingredients:
For the Scrambled Eggs:
4 large eggs (the stars of the show)
2 tbsp milk or cream (optional, but who doesn’t love fluffy?)
Salt & pepper to taste (season it up!)
1 tbsp butter or olive oil (for that sizzle)
For the Sautéed Veggies:
1 cup mushrooms, sliced (the earthy delight)
1 cup small broccoli florets (give it a pop of green)
1 garlic clove, minced (because garlic makes everything better)
1 tbsp olive oil or butter (hello, flavor)
Pinch of salt and pepper (don’t skimp!)
For Serving:
1 ripe avocado, sliced (the creamy crown jewel)
Optional: chili flakes, chopped parsley, or crumbled feta (because why not?)
Instructions:
Sauté the Veggies: Heat that olive oil in a skillet over medium heat. Toss in the mushrooms and let them get golden and soft (about 3–4 minutes). Add the broccoli and garlic, and sauté for another 3–4 minutes until that broccoli is bright and slightly tender. Season with salt and pepper and keep warm—this is your veggie love affair!
Scramble the Eggs: In a bowl, whisk those eggs with milk (if you’re feeling indulgent), salt, and pepper. Melt the butter in a non-stick pan over medium-low heat. Pour in the egg mixture and gently stir with a spatula, pushing from the edges to the center until they’re just set but still creamy. Remove from heat because nobody likes dry eggs!
Assemble & Serve: Divide those dreamy scrambled eggs onto plates, then top with your sautéed veggies. Layer on those avocado slices, and if you’re feeling fancy, sprinkle with chili flakes, parsley, or feta. Serve immediately, alongside toast or just on their own—either way, you’re in for a treat!
Why You’ll Love This:
Balanced, protein-packed, and nutrient-rich
Quick and easy for busy mornings
Creamy eggs, savory veggies, and buttery avocado—pure perfection! Enjoy every bite!
