ADVERTISEMENT
A Brunch Hit: The Recipe Everyone Will Love!
Brunch is one of those magical meals where you can combine the best of breakfast and lunch, all while indulging in delicious food, good company, and relaxed vibes. If you’re looking for a recipe that will impress your friends and become a brunch favorite, look no further! The dish I’m about to share was the talk of the table the other day when I hosted brunch with friends. They simply couldn’t get enough of it!
This recipe is perfect for a gathering—whether it’s a casual brunch with close friends or a more elaborate weekend get-together. So, grab your apron, because you’re about to make a dish that’ll leave everyone asking for the recipe.
Why This Recipe is the Ultimate Brunch Dish
- Crowd-Pleaser: It’s got a great mix of flavors and textures that everyone will love.
- Easy to Prepare: It comes together quickly, without any complicated steps.
- Versatile: You can easily customize it to fit different dietary preferences or ingredient preferences.
- Instagram-Worthy: Not only does it taste amazing, but it looks beautiful on the table, too.
The Recipe: Scrambled Eggs with Avocado and Roasted Veggies on Toast
Let’s dive into the recipe that had my friends coming back for seconds. This dish features creamy scrambled eggs, ripe avocado, and roasted veggies, all served on toasted bread. It’s satisfying, flavorful, and packed with nutrients.
Ingredients You’ll Need
For this amazing brunch dish, you’ll need the following:
For the Scrambled Eggs:
- 4 large eggs
- 2 tbsp milk (or plant-based milk, if preferred)
- Salt and pepper, to taste
- 1 tbsp butter (or olive oil)
For the Roasted Veggies:
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper, to taste
For Assembling:
- 2 slices of sourdough or multigrain bread (or bread of your choice)
- 1 ripe avocado, sliced
- Fresh herbs (such as parsley, chives, or basil) for garnish
- Hot sauce or sriracha (optional)
Instructions
Step 1: Roast the Veggies
Start by preheating your oven to 400°F (200°C). Spread the chopped red bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper. Toss everything together until the veggies are evenly coated.
Roast for about 20-25 minutes, or until the veggies are tender and lightly caramelized. Be sure to stir halfway through to ensure even roasting. Once done, set them aside to cool slightly.
Step 2: Prepare the Scrambled Eggs
While the veggies are roasting, whisk together the eggs, milk, and a pinch of salt and pepper in a bowl. Heat a non-stick pan over medium-low heat, and add the butter (or olive oil). Once the butter has melted, pour in the egg mixture.
Using a spatula, gently stir the eggs in a circular motion as they cook. The goal is soft, creamy eggs, so be patient and avoid cooking them too quickly. Once they’re scrambled to your liking, remove from heat and set aside.
Step 3: Toast the Bread
While the eggs are cooking, toast your slices of sourdough or multigrain bread to your desired crispness. You can either toast them in a toaster, grill them on a pan, or place them under the broiler.
Step 4: Assemble the Dish
Now it’s time to assemble! Spread the scrambled eggs generously on top of each piece of toasted bread. Arrange a few slices of ripe avocado on top of the eggs, followed by a hearty spoonful of the roasted veggies.
For an extra pop of flavor, drizzle a little hot sauce or sriracha on top. Garnish with fresh herbs like parsley, chives, or basil for a refreshing finish.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
