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Tosta de ovo mexido e carne aberta

Scrambled Egg and Meat Toast

A simple and tasty recipe made with leftovers from the fridge. There's nothing like putting your imagination to work and making delicious recipes while avoiding waste.
Prep time:10 minutes
Cook Time:5 minutes
Total time:15 minutes
Keywords: bread, leftovers, Scrambled Egg and Meat Toast, zero waste
Portions: 2 servings

Ingredients

  • 2 slices mixture alentejano bread
  • 2 tbsp avocado and cashew sauce*
  • 1 handful micro-leaves or other greens of your choice
  • 2 scrambled eggs
  • 2 beef steaks (fridge leftovers)
  • 5 cherry tomatoes
  • 1 handful fresh fennel
  • Salt to taste
  • Pepper to taste
  • 1 drizzle of olive oil

For the avocado and cashew sauce*

  • 1 avocado
  • 1 lemon juice
  • 1 cup cashew
  • 1 cloves garlic
  • 1 handful fresh mint
  • Salt to taste
  • Pepper to taste
  • 1/2 cup nooch/nutritional yeast
  • 1 drizzle olive oil
  • Water to taste

Instructions

For the avocado and cashew sauce

  • Start by removing the pulp from the avocado and mashing it lightly with a fork.
  • Add the lemon juice, cashews, garlic, and mint, and grind everything in a food processor.
  • Add the salt, pepper, olive oil, and water, and grind again.
  • Add the nutritional yeast and mix well
  • Set aside.

For the scrambled egg and meat toast

  • Start by toasting 2 slices of bread in a toaster, in the oven, or even in the frying pan.
  • Spread avocado and cashew sauce on the toast.
  • Add a layer of micro-leaves or greens.
  • In a skillet, make some scrambled eggs, just with olive oil, salt, and pepper, and add a layer of scrambled eggs to your toast.
  • Cut the meat into small pieces and put it for 1 or 2 min in a frying pan with olive oil, just to get it hot. Arrange the meat on the toast.
  • Add the cherry tomatoes cut in halves.
  • Sprinkle with chopped fresh fennel.
  • Serve.

Notes

This recipe is very easy, practical, and great for eating something different and full of flavor.
You can easily adapt it to the ingredients you have at home. For example, use leftover chicken steaks, tuna, smoked salmon, you name it... just open the fridge.
The sauce I used for the toast spread, you can perfectly replace with what you have at home: mayonnaise, mustard, or simply some butter.
The most important thing is that you use your creativity and take advantage of the leftovers that are in the fridge. Do we accept the zero waste challenge?