A perfect breakfast—light yet nutritious!
This is a twist on the avocado toast I previously posted as an Australian-style breakfast.
The combination of creamy avocado, egg, and crispy tortilla is sure to whet your appetite.
Ingredients
| Tortilla | 1 |
| Avocados | 1 – 1/2 |
| Egg | 1 |
| Salt & black pepper | about 2 pinches, to taste |
| Lemon | 1/4 |
How to Make
1⃣ Cut the avocado in half lengthwise as shown in the photo. Carefully remove the pit by gently tapping it with a knife and twisting. Then, score the avocado flesh with the knife into small cubes.
2⃣ Scoop out the avocado with a spoon and place it into a small bowl. (Be sure to remove the pit cap—it’s not edible.)
3⃣ Add the juice of ¼ lemon and two pinches of salt to the avocado and mix well with a spoon.
Even if it turns brown due to exposure to air, the taste won’t change much—it’s still good to eat!
4⃣ Crack the egg into a bowl, season with salt and black pepper, and make scrambled eggs.
5⃣ Lightly toast the tortilla in a frying pan for about 1 minute. While it’s warming, add the scrambled eggs and avocado mixture on top.
6⃣ Fold or roll the tortilla using tongs or a spatula. (Top with more black pepper if you like.)
Sometimes store-bought avocados are either too hard or too soft. Here are 3 tips to pick a good one:
Feel: Gently squeeze the avocado. It should yield slightly under pressure—not too firm, not too mushy.
Color: If it’s still green, it’s likely underripe. Look for darker, almost black skins.
Stem: Choose avocados that still have the little stem cap attached. If it’s missing, check the exposed spot—it should be beige or light brown, not dark or sunken.
If you think this looks tasty, share it on Twitter/X!
And I’d be thrilled if you tag me when you post your version!
