Cheesy Scrambled Egg Toast with Avocado Cherry Tomato Medley
A fresh avocado cherry tomato salad is piled high over crisp toast, fluffy scrambled eggs and lots of melty cheese for one impressive, yet super-easy breakfast winner!
Servings 2 servings
Ingredients
- 3 large eggs lightly beaten
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 2 slices bread toasted
- 2 slices mozzarella cheese
- MEDLEY:
- 1 medium avocado peeled and diced
- 1/2 cup halved cherry tomatoes
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Whisk eggs and milk in a small bowl until smooth. Heat oil over medium heat in a small saucepan until shimmering. Pour eggs into saucepan and gently fold eggs around occasionally until they begin to form small curds. Remove from heat and season eggs with salt and pepper to taste.
- Divide scrambled eggs evenly between toasted bread and top each with a slice of mozzarella. Broil toasts 2-3 minutes or until cheese is melted and lightly browned.
- Make the medley: Combine all medley ingredients in a small bowl. Serve over warm scrambled egg toasts.