28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Scrambled Eggs & Avocado on Sourdough

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: Breakfast
Cuisine: Australian
Ingredients Method

Ingredients
  

  • 2 free range eggs
  • 1 tablespoon almond milk or milk of your choice
  • 1/4 cup fresh parsley finely chopped
  • salt & pepper to taste
  • 1/2 tablespoon butter
  • 1 slice sourdough bread toasted
  • 1/3 avocado sliced

Method
 

  1. Lightly whisk the eggs, milk and parsley with a fork until combined. Season with a little salt and pepper.
  2. Melt butter in a small frying pan over medium heat. Pour the egg mixture into pan. Don’t stir eggs until they begin to set, then push cooked egg into centre with a wooden spoon or spatula and allow uncooked egg to touch the base. Cook until eggs are just set and scrambled. Remove from the heat.
  3. Serve toast with scrambled eggs and avocado.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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