Sun-Dried Tomato & Herb Scrambled Eggs with Avocado

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-packed breakfast with creamy scrambled eggs folded with sun-dried tomatoes and fresh herbs, served atop ripe avocado. This American-inspired recipe (high-protein), ready in about 15 minutes, combines eggs, sun-dried tomatoes in oil, fresh basil 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 340 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.

Prep: 10 min Cook: 5 min Serves 2 American cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk eggs in a bowl with 1/4 tsp salt and 1/8 tsp black pepper until well combined. Heat olive oil in a non-stick skillet over medium-low heat.
  2. Step 2: Add sun-dried tomatoes (drained and chopped) to the skillet and cook for 1 minute until fragrant. Add chopped basil and chives, stirring for 30 seconds.
  3. Step 3: Pour beaten eggs into the skillet, gently stirring with a silicone spatula until softly set but still moist, about 3-4 minutes. Remove from heat while eggs are slightly undercooked—they will continue cooking.
  4. Step 4: Slice avocado in half, remove pit, and scoop flesh into a bowl. Mash with a fork until creamy, then season with a pinch of salt. Serve scrambled eggs on top of mashed avocado and sprinkle with fresh dill.

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