Directions
1. Make the Scrambled Eggs:
Crack the eggs into a small bowl, add a pinch of salt, and whisk until well combined. Heat butter or olive oil in a nonstick skillet over low heat. Pour in the eggs and stir gently with a spatula, pushing from the edges toward the center as they cook. Continue stirring slowly until the eggs are creamy, soft, and just set — remove them from the heat slightly before fully done, as they’ll finish cooking off the stove.
2. Prepare the Plate:
On a large breakfast plate, lay down a base of spinach or mixed greens for color and freshness. Spoon the scrambled eggs into the center of the plate. Arrange the avocado slices, kiwi rounds, halved strawberries, cherry tomatoes, and blueberries in a circle around the eggs to create a vibrant “rainbow” effect. The combination of fruits and vegetables makes for a visually stunning, nutrient-rich meal.
