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Delicious Strawberry Shortcake Egg Breakfast on a plate, showcasing eggs and strawberries.

Strawberry Shortcake Egg Breakfast

This delightful fusion combines the sweetness of strawberries with creamy scrambled eggs, served on shortcake, making it ideal for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Protein
  • 2 large large eggs
Fruits
  • 1 cup strawberries, sliced
Sweetener
  • 1 tablespoon sugar
Fats
  • 1 tablespoon butter for cooking the eggs
Base
  • 2 slices of shortcake or pound cake can use gluten-free alternatives if desired
Toppings
  • Whipped cream for serving

Method
 

Preparation
  1. In a bowl, toss the sliced strawberries with sugar and set aside to macerate.
  2. Beat the eggs in a bowl.
Cooking
  1. In a skillet, melt the butter over medium heat.
  2. Pour the beaten eggs into the skillet, stirring gently until cooked through.
Assembly
  1. On a plate, place a slice of shortcake, top with scrambled eggs, then add the macerated strawberries.
  2. Finish with a dollop of whipped cream on top. Serve immediately.

Notes

Make sure to beat the eggs well for fluffy scrambled eggs. Store leftovers in an airtight container in the fridge for up to two days. Customize with extra toppings like nuts or additional fruit.