Description
Start your morning off right with this delightful Creamy Scrambled Eggs with Avocado Toast and Iced Matcha Latte combination. This satisfying breakfast is not only quick to prepare but also packed with nutrients, making it a perfect choice for busy mornings or leisurely brunches. The rich scrambled eggs are complemented by creamy avocado on toasted bread, while the refreshing iced matcha latte provides a gentle caffeine boost and a burst of antioxidants. Enjoy this wholesome meal that energizes your day with every bite!
Ingredients
Scale
- 23 large eggs
- 1 tbsp butter
- Salt & pepper to taste
- 1 slice sourdough or artisan bread, toasted
- Ripe avocado, sliced
- Pinch of sea salt & cracked black pepper
- Drizzle of 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: 1 tsp honey or maple syrup for sweetness
Instructions
- In a non-stick pan over low heat, melt the butter. Whisk the eggs in a bowl until well combined, then pour into the pan. Stir gently until soft and creamy, seasoning with salt and pepper.
- Toast the bread until golden brown, layer with sliced avocado, and season with sea salt and cracked black pepper. Drizzle olive oil if desired.
- In a mixing bowl, whisk matcha powder with hot water until smooth. Fill a glass with ice cubes, pour in your choice of milk first, then add the matcha mixture. Sweeten if desired.
- Serve the creamy scrambled eggs alongside the avocado toast and enjoy your refreshing iced matcha latte.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 620mg