5-Minute Spicy Sriracha Scrambled Eggs with Avocado Toast

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Creamy, fluffy scrambled eggs with a kick of sriracha, served on toasted sourdough with ripe avocado for a protein-packed breakfast in minutes. This American-inspired recipe (high-protein), ready in about 10 minutes, combines large eggs, whole milk, sriracha into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2 tbsp whole milk
• 1 tsp sriracha
• 1, ripe avocado
• 2 slices sourdough bread
• 1/2 tsp olive oil
• 1/4, quartered lime
• pinch salt
• pinch black pepper

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Instructions

1. Step 1: Whisk 4 large eggs with 2 tbsp whole milk, 1 tsp sriracha, a pinch of salt, and a pinch of black pepper in a bowl until uniform.
2. Step 2: Heat 1/2 tsp olive oil in a nonstick skillet over medium-low heat until shimmering.
3. Step 3: Pour in egg mixture; gently stir with a silicone spatula for 2-3 minutes until softly set but still moist.
4. Step 4: While eggs cook, toast 2 sourdough slices until golden. Slice 1 ripe avocado in half, remove pit, and scoop flesh onto toast; season with lime juice, salt, and pepper.
5. Step 5: Top scrambled eggs with extra sriracha and serve immediately on avocado toast.