Scrambled Eggs & Avocado on Sourdough

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Australian
Servings 1


  • 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


  • Lightly whisk the eggs, milk and parsley with a fork until combined. Season with a little salt and pepper.
  • 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.
  • Serve toast with scrambled eggs and avocado.
Keyword Quick

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.