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Savory Scrambled Eggs with Avocado, Broccoli & Sautéed Mushrooms

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A clean and balanced breakfast plate featuring creamy scrambled eggs, buttery avocado slices, tender-steamed broccoli, and earthy sautéed mushrooms—simple, nutrient-rich, and satisfying for any time of day.

Ingredients

Scale
  • 4 large eggs
  • 2 tablespoons milk or cream
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 avocado, sliced
  • 1 cup broccoli florets, lightly steamed
  • ½ cup cremini or button mushrooms, sliced
  • 1 teaspoon olive oil
  • Fresh parsley for garnish

Instructions

  1. In a bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy.
  2. Heat butter in a nonstick skillet over medium-low heat. Pour in the eggs and stir slowly with a spatula until soft, fluffy curds form. Remove from heat just before fully set for a creamy texture.
  3. In a separate skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5–7 minutes until browned and tender. Season with a pinch of salt.
  4. Lightly steam broccoli florets until just tender but still vibrant, about 4–5 minutes.
  5. Arrange scrambled eggs, avocado slices, steamed broccoli, and sautéed mushrooms on a plate.
  6. Garnish with chopped parsley and freshly ground black pepper. Serve warm.

Notes

  • Use ghee or plant-based butter for a lactose-free option.
  • Sprinkle with chili flakes or nutritional yeast for extra flavor.
  • This plate also works great as a power lunch or light dinner.

Nutrition

Keywords: scrambled eggs, avocado breakfast, healthy breakfast plate, low lactose meal, mushroom and broccoli breakfast

Find it online: https://epicrecipebox.com/savory-scrambled-eggs-with-avocado-broccoli-sauteed-mushrooms/