Avocado Feta Scrambled Eggs with Cherry Tomatoes and Sourdough

Ingredients

• 4 large Eggs (room temperature)
• 1 medium Avocado (diced)
• 50 g Feta Cheese (crumbled)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Olive Oil (extra virgin)
• 1 pinch Black Pepper (freshly ground)
• 8 pieces Cherry Tomatoes (halved)
• 1 tablespoon Fresh Parsley (chopped, optional)
• 1 teaspoon Pumpkin Seeds (toasted)
• 1 teaspoon Sesame Seeds (toasted)
• 2 slices Sourdough Bread (potato sourdough, toasted)

Instructions

1. Prep Ingredients

   Dice the avocado, crumble the feta, halve the cherry tomatoes, and chop the parsley. Set aside in separate small bowls.

   Time: PT5M

2. Beat Eggs

   In the mixing bowl, whisk together the eggs, lemon juice, olive oil, and a pinch of black pepper until fully combined.

   Time: PT2M

3. Heat Skillet

   Place the non‑stick skillet over medium heat (about 350°F) and let it warm for a minute.

   Time: PT1M

   Temperature: 350°F

4. Scramble Eggs with Add‑ins

   Pour the egg mixture into the hot skillet. As the edges set, gently push them toward the center, allowing uncooked liquid to flow underneath. When the eggs are about halfway set, fold in the diced avocado, crumbled feta, and halved cherry tomatoes. Continue to cook until the eggs are softly set but still moist.

   Time: PT5M

   Temperature: 350°F

5. Toast Sourdough

   While the eggs finish cooking, toast the sourdough slices in a toaster or under the oven broiler until golden and crisp.

   Time: PT3M

   Temperature: 425°F

6. Plate and Garnish

   Transfer the scrambled eggs to a plate, sprinkle with chopped parsley, toasted pumpkin seeds, and sesame seeds. Serve alongside the toasted sourdough.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Eggs: egg whites
• Instead of Avocado: mashed avocado, guacamole
• Instead of Feta Cheese: goat cheese, ricotta
• Instead of Lemon Juice: lime juice
• Instead of Olive Oil: avocado oil
• Instead of Black Pepper: white pepper
• Instead of Cherry Tomatoes: grape tomatoes
• Instead of Fresh Parsley: cilantro
• Instead of Pumpkin Seeds: sunflower seeds
• Instead of Sesame Seeds: hemp seeds
• Instead of Sourdough Bread: whole grain bread, ciabatta

Equipment Needed

• Non‑stick Skillet
• Mixing Bowl
• Whisk or Fork
• Knife
• Cutting Board
• Toaster or Oven
• Spatula
• Plate

Critical Steps — Do Not Skip

• Scrambling the eggs gently to keep them soft and moist
• Adding avocado at the right moment to prevent it from turning brown
• Toasting the sourdough just until golden to add crunch without burning

Chef Tips from the Video

• Add a splash of milk or cream to the eggs for extra fluffiness
• Finish with a drizzle of extra‑virgin olive oil for richness
• Use a pinch of smoked paprika for a subtle smoky note

Troubleshooting

Storage

Refrigerator: Store leftover eggs in an airtight container for up to 1 day; reheat gently on low heat.

Freezer: Not recommended for this dish.

Room temperature: Sourdough toast is best served fresh; if left out longer than 2 hours, it may become stale.

Make-Ahead Tips

• Dice avocado, crumble feta, and halve tomatoes the night before; store in separate airtight containers in the fridge
• Pre‑toast pumpkin and sesame seeds and keep in a small jar