Green Scrambled Eggs On Toasted Sourdough Bread
My daughter loves this dish and it is the perfect breakfast combination of protein, carbs, healthy fats and veggie portions! You are winning already when you start the day with this!
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.
