Smoky Tomato & Herb Scrambled Eggs with Avocado Toast

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A protein-packed breakfast with vibrant roasted tomatoes, fresh herbs, and creamy avocado on crusty sourdough. Ready in 15 minutes. This American-inspired recipe (vegetarian), ready in about 15 minutes, combines Large eggs, Whole milk, Ripe avocado 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 420 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 Ripe avocado
• 2 slices Sourdough bread
• 1 tbsp Olive oil
• 1/2 cup Diced tomatoes
• 2 tbsp Fresh basil
• 1/4 tsp Smoked paprika
• 1/4 tsp Salt
• pinch Black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium-low heat. Add diced tomatoes and cook for 5 minutes until slightly caramelized and softened, stirring occasionally.
2. Step 2: Whisk 4 large eggs with 2 tbsp whole milk, 1/4 tsp smoked paprika, 1/4 tsp salt, and a pinch of black pepper in a bowl until fully combined. Pour into the skillet with tomatoes, stirring gently with a silicone spatula until softly set with glossy edges (about 3-4 minutes).
3. Step 3: While eggs cook, toast 2 slices sourdough bread until golden. Slice 1 ripe avocado in half, remove pit, and scoop flesh onto toast. Top with 2 tbsp fresh basil and a sprinkle of flaky salt.