Scrambled Egg Breakfast Sandwich

I have never been a huge fan of the egg taste, but it's a protein source that is very useful to have in your diet. So I've been experimenting with a very simple template: Bread, Egg, and some additional strong flavoring to dominate the egg. I want these dishes to be very healthy (minimal oil with no cheese or sugar) and easy to make on the day using only one pot, and minimal cutlery (it's okay if it needs an hour or so of cooking on a Sunday and that can be used for the rest of the week).

Ratatouille Scrambled Eggs

Bread:

I like it toasted with some crunch to it. The bread having flavor helps when needed and can reduce the burden on the "flavor" component.

Breads that I tried:

• Ciabatta: Best option in my opinion

• French Country Bread

• Sandwich bread

I also tried a version with tacos, but you have to heat each one on the day and generally, it feels a bit dry so while it's nice I prefer the bread.

Taco Attempt: Not quite what I wanted

Eggs:

I prefer scrambled eggs with this. Because the eggs are spread out the egg flavor isn't concentrated into pockets like it is with a fried or boiled egg. It's also just that little bit quicker and easier than an omelet, but also having the egg dispersed allows us to put flavor in between which is harder with an omelet.

Scramble eggs with a fragrant frying oil that works best with the flavor of the dish. Cook it well until it is slightly solid, then either cook it in the flavor or mix it in with the flavor component if it can't be exposed to heat.

Flavor:

Semisolid mixture with a strong flavor that when mixed with a scrambled egg can dominate the flavor of the mixture. This either takes some effort but can be premade and stored for a while or is made on the day with minimal effort.

I've tried the following:

• Avocado only guacamole (just cut up and mash avocado with garlic salt, onion powder, and pepper), mix the egg into this don't put this into heat. This is my favorite, it takes no prep before the day, is very quick, quite healthy, and very good. If you really want you can make this more elaborate by adding onions and tomatoes too.

• Ratatouille: I make a tomato sauce using garlic and tomato, then I fry garlic, onion, yellow and green zucchini, and then mix the sauce in. This can be stored for a week and put in after the eggs have fried.

• Masala Burji: I fry garlic, green chili, onion, and tomato, and then add garam masala and red chili powder. This can also be stored for a week and put in after eggs have fried.

Avocado with Scrambled Eggs on Ciabatta Toast