Avocado Toast with Scrambled Eggs and Fruit

The truth is, I could honestly eat this breakfast for a full year and not grow weary of it. Somehow, the creamy avocado and fluffy scrambled eggs with the bright burst of fresh fruit on the side make the whole plate feel unctuous. Simple, colorful, and satisfying without being heavy, it always puts me in a good mood.

As simple as that: you take avocado toast, fresh fruit, and add soft scrambled eggs on top. It takes a little boost to seem like something one might serve to a friend or indulge in on a lazy Sunday, but not quite enough work for a casual …

Balanced, really. Healthy fat from the avocado, protein from the eggs, fiber from the bread, and natural sweetness from the fruit. The breakfast equivalent of comfort energy on a single plate.

Why You’ll Love This Recipe

• Flavorful yet rend balanced – Creamy avocado, buttery eggs, and fresh fruits induce both savory and sweet.
• Quick & Easy – Under 15 mins, you are done.
• Nutritious without trying – full protein, fiber, and vitamins.
• Customizable – Change the bread, add toppings, or use whatever fruit you have.

Tools You’ll Need

I like keeping things simple, but here are the tools that make this recipe smooth and stress-free:

• Nonstick skillet (8–10 inch / 20–25 cm) – keeps the eggs fluffy and prevents sticking.
• Spatula – helps gently fold the eggs without breaking them apart.
• Toaster (or oven/broiler) – for crisping up the bread.
• Small bowl – to mash the avocado.
• Fork – your avocado masher and mixing tool in one.
• Cutting board & knife – for slicing fruit and prepping avocado.

Ingredients (Serves 2)

• 2 slices of bread (whole grain, sourdough, or your favorite)
• 1 ripe avocado (about 200 g)
• 4 large eggs (about 240 g total)
• 2 teaspoons (10 g) butter or olive oil
• Salt and black pepper, to taste
• Optional toppings: red pepper flakes, everything bagel seasoning, chopped herbs
• Fresh fruit for serving: berries, melon, orange slices, or whatever you love (about 1–2 cups / 150–200 g)

Step-by-Step Instructions

1. Toast the bread
2. Pop your slices into the toaster until they’re golden and crisp. Don’t skip this—crispy bread is the foundation of good avocado toast.
3. Smashed avocado
4. Take an avocado, cut it in half, take out the pit, and with the help of a spoon, place the flesh into a small bowl. Mash it with a fork until smooth but slightly chunky. Add a pinch of salt and pepper. If I have any, I like to squeeze lemon juice on it; this brightens it.
5. Eggs are beaten
6. Place eggs into a bowl, and mix with a fork until the yolk and white have achieved a uniform consistency. Such action will produce much fluffier cooked eggs.
7. A slow cooked egg
8. This requires a very slow cooking process, on low to medium heat. In a nonstick frying pan, warm butter or oil. Pour in the eggs-let them sit for a few seconds-then gently push the edges toward the center with a spatula, forming soft curds. Cook slowly over low heat, resist the urge to hurry, scrambled eggs are the way they are because of slow-cooking Creamy.
9. This is one thing I really love to eat for breakfast, one of my all-time favorite breakfasts.
10. Spread the mashed avocado onto the freshly toasted slice of bread. Top with well-scrambled eggs. Some other great toppings to consider include a sprinkle of red pepper flakes for some heat, or everything bagel seasoning if you want some crunch.
11. Add a fruit plate to go with your eggs. The fruit balances the richness of the toast to make this dish feel fresh and whole.

Serving Ideas

• Pair with hot coffee or iced latte for an Insta-worthy breakfast.
• Would drizzle some hot sauce in there.If you like spice.
• Add sliced cherry tomatoes or microgreens on top for extra freshness.
• Swap the fruit depending on the season—berries in summer, citrus in winter.

Variations & Customizations

• Protein boost-add smoked salmon, turkey bacon, or a sprinkle of feta cheese.
• For vegans-tofu scramble instead of eggs, and olive oil instead of butter.
• Bread: swap-rye, pumpernickel, or a sturdy seeded bread will do.
• Lower the flavor-press the garlic or even better, use chili flakes with the avocado.

Storage & Make-Ahead

• Eggs-freshly made, is ideal but can keep for 2 days in an airtight container. Reheat slowly on the stovetop
• Avocado-the flesh will turn soon after exposure, so only mash just prior to eating. If you have to prepare ahead, you can slot in some lemon juice and tightly cover with plastic wrap chilling against the surface.
• Toast & fruit-the toast should be done fresh, but feel free to chop up the fruit the night before and let it chill in the fridge.

Pro Tips & Mistakes to Avoid

• Don’t overcook the eggs – the difference between fluffy and rubbery is just 30 seconds. Low heat is your friend.
• Use ripe avocado – underripe ones are hard and bland; overripe ones can taste bitter. Look for a slight give when you press the skin.
• Season every layer – a pinch of salt in the eggs, and a pinch in the avocado makes a huge difference.
• Assemble right before eating – if you let the toast sit too long, the bread gets soggy.

Recipe Card

• Yield: 2 servings
• Prep time: 5 minutes
• Cook time: 7 minutes
• Total time: 12 minutes

Nutrition (per serving, without fruit):

• Calories: ~320
• Protein: 14 g
• Fat: 21 g
• Carbohydrates: 22 g
• Fiber: 7 g

Final Thoughts

This avocado toast with scrambled eggs and fruit is one of those meals that feel gritty but will always make you feel right. It is a fresh, filling, colorful-wholesome breakfast that makes you feel good about starting your day.If you try this, let me know how you made it your own. Did you add hot sauce? Pile on smoked salmon? Or maybe you paired it with your favorite seasonal fruit? I’d love to hear your twist. Share it, snap a photo, or just drop a comment—I promise, once you try this, you’ll come back to it again and again.