My daughter loves this dish, and I can see why. It’s the perfect breakfast combination of protein, carbs, healthy fats, and veggie portions. You’re winning already when you start the day with this! Green Scrambled Eggs On Toasted Sourdough Bread is packed with nutrition and quick to prepare, making it an ideal option for busy mornings or a leisurely weekend brunch.
There’s something about the combination of creamy avocado, fluffy scrambled eggs, and hearty sourdough bread that makes every bite feel indulgent. Add in the freshness of kale, the crunch of sautéed brussels sprouts, and the melty goodness of Havarti cheese, and you’ve got a nutritious and delicious dish.
Why You’ll Love This Recipe
- Quick to Make: Ready in just 20 minutes, this dish fits seamlessly into any morning routine.
- Nutritional Powerhouse: Packed with protein, healthy fats, and fiber, it’s a balanced start to your day.
- Full of Flavor: From buttery eggs to tangy Havarti cheese, every ingredient shines.
Why It Works
This recipe is a perfect example of how simple ingredients can create something extraordinary. The sourdough provides a hearty base that holds up well to the toppings. The kale and brussels sprouts add a subtle earthiness, while the Havarti cheese melts into the eggs, creating a rich, creamy texture. The avocado and tomato bring freshness and balance to the dish.
If you’re looking for variations, you can easily adapt this recipe. Try swapping the Havarti for feta or cheddar, or use spinach instead of kale. Gluten-free bread can be used for those with dietary restrictions.
This Green Scrambled Eggs on Toasted Sourdough Bread recipe isn’t just a breakfast—it’s a way to start your day feeling good, knowing you’ve fueled your body with something nourishing and delicious. Give it a try, and see why it’s a family favorite!
Green Scrambled Eggs On Toasted Sourdough Bread
Ingredients
- 4 slices of sourdough bread
- 1 large beef tomato slices into four thick slices
- 6 eggs
- 2 tbsp butter
- 1 whole avocado sliced
- 1 ½ cups shredded kale
- 1 cup shredded brussels sprouts sliced
- Salt and pepper
- 3-4 oz of grated Havarti cheese
Instructions
- Place the sourdough into the toaster ready to toast but do not push down until two minutes before the eggs are ready.
- Heat a tablespoon of olive oil in a skillet and place the tomatoes into the pan. Season with salt and cracked black pepper.
- Melt the butter in a separate skillet over a medium heat and add in the brussels sprouts and chopped kale. Saute until soft and season with salt and pepper.
- Whisk the eggs and add into the sauteed kale and sprouts, turn the heat to low and stir continuously as the eggs begin to scramble.
- Add in the grated Havarti cheese and stir to combine and allow to melt into the eggs.
- Turn the heat off the eggs and toast the sourdough.
- Generously butter the toasted bread. Place a slice of the tomato onto each slice of bread then top with the green scrambled eggs.
- Place slices of the avocado on top then finish with a little cracked black pepper.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
