I have been so obsessed with this avocado, sauerkraut and scrambled egg toast combination that I couldn’t wait one more day to share it with you. It’s been on heavy rotation for breakfast, brunch, lunch and late-night dinners. It doesn’t matter what time of day it is, it’s always the right time for this toast!

The combination of sourdough bread, mashed avocado, sauerkraut and scrambled eggs is so heavenly and so right. It’s one of those foods that makes you “mmm” with every bite you take.

The ingredients list is short and simple and ever since I started keeping sauerkraut on hand, I seem to always everything on hand to make it. (Running out of avocados is an emergency situation in our house. Right up there with bananas.)

The first step is to toast a piece of bread (or two if your bread is smaller but my dad makes giant sourdough loaves). Spread salted butter over the warm toast. Prep your avocado by cutting in half and removing the pit. You will definitely want to use a whole half avocado here.

Scoop the avocado out and use a fork to mash and spread on toast.

Next add your layer of sauerkraut.

And then top with scrambled eggs. Do yourself a favor and also cook the scrambled eggs in salted butter. I also love to season them with Black Truffle Seed Salt.

If you want to kick it up a notch, sprinkle with red pepper flakes and give it a squeeze of Sriracha but if spicy is not your thing, it’s equally as delicious without.

Enjoy!