Start your day with a nutritious and delicious Avocado and Egg Breakfast Bowl. This vibrant dish combines creamy avocado, perfectly cooked eggs, and various fresh and flavorful ingredients to create a satisfying breakfast packed with essential nutrients. Whether in a rush or having time to savour each bite, this breakfast bowl is designed to keep you energized and full throughout the morning.

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Combining the avocado’s good fats, the protein from the eggs, and the fibre from the vegetables ensures a balanced meal that supports overall health. With its simple preparation and versatile nature, this recipe is perfect for customizing to your taste. Add your favourite toppings or switch up the veggies to keep things interesting. This Avocado and Egg Breakfast Bowl will become a staple in your breakfast rotation, perfect for an easygoing weekend brunch or hectic mornings.

Avocado and Egg Breakfast Bowl

Recipe by Eric

Servings

1

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

Ingredients:

• 2 large eggs

• 1 ripe avocado

• 1 cup cherry tomatoes, halved

• 1/2 cup baby spinach

• 1/4 cup red onion, finely chopped

• 1/4 cup feta cheese, crumbled

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional: hot sauce or salsa for serving

Instructions:

• Prep the Ingredients: Halve the avocado, remove the pit, and slice it into thin slices. Halve the cherry tomatoes and finely chop the red onion. Set aside.
• Cook the Eggs: Heat the olive oil in a medium skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks reach your desired level of doneness. Season with salt and pepper.
• Assemble the Bowl: Arrange the spinach as a base in a serving bowl. Top with avocado slices, cherry tomatoes, red onion, and crumbled feta cheese. Place the cooked eggs on top.
• Serve: Drizzle with olive oil if desired, and add a sprinkle of salt and pepper. Serve immediately with hot sauce or salsa on the side if you like an extra kick.

Notes

• Enjoy a healthy start to your day with this delicious Avocado and Egg Breakfast Bowl, a quick and easy recipe that delivers taste and nutrition in every bite.

Ideas for Serving

• Side of Toast: Serve with whole-grain toast or a slice of sourdough bread for added texture and to help soak up the yolk and dressing.
• Protein Boost: Add a handful of cooked chickpeas or black beans for extra protein and fiber.
• Spicy Twist: Sprinkle some red pepper flakes or add a dash of hot sauce for a spicy kick.

Nutritional Information (Per Serving)

• Calories: 400
• Protein: 15g
• Carbohydrates: 35g
• Dietary Fiber: 10g
• Total Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 185mg
• Sodium: 300mg

History

The concept of the breakfast bowl has evolved as part of a larger trend towards healthier eating and convenience. Breakfast bowls combine various nutrient-rich ingredients in a single, easy-to-eat dish. Avocados, native to South Central Mexico, have been a staple in diets for thousands of years. Eggs have also been a breakfast favorite across many cultures. By combining these two ingredients, the Avocado and Egg Breakfast Bowl offers a modern twist on traditional breakfast foods, emphasizing fresh, whole ingredients.

FAQs

Q: Can I prepare any components of this bowl ahead of time?

A: Yes, you can prepare the quinoa or brown rice and chop the vegetables the night before. Store them in airtight containers in the refrigerator. Poached eggs are best made fresh, but soft-boiled eggs can be made ahead and reheated briefly before serving.

Q: What can I substitute for quinoa or brown rice?

A: You can use any grain of your choice, such as farro, barley, or even cauliflower rice for a lower-carb option.

Q: How can I make this recipe vegan?

A: Substitute the eggs with tofu scramble or chickpea scramble, and omit the feta cheese or use a plant-based cheese alternative.