Avocado and Egg Breakfast Bowl
Start your day strong with this vibrant low-carb breakfast bowl that pairs creamy avocado with perfectly cooked eggs.
Fresh vegetables and herbs add a bright crunch, while healthy fats keep you satisfied for hours. This 10-minute recipe brings restaurant-style presentation to your kitchen table.
Variations & Substitutions
If you’re not an avocado fan, try using a halved bell pepper as your “bowl” instead. Swap out the fried egg for scrambled or poached if that’s more your style. Not into bell peppers? Throw in some cherry tomatoes or cucumber for a fresh crunch.
For a protein boost, add some crumbled bacon or smoked salmon. And if you’re feeling adventurous, sprinkle some crushed red pepper flakes or drizzle hot sauce for a spicy kick. The possibilities are endless!
Tips & Tricks for Perfect Results
Always choose ripe but firm avocados – they should yield slightly when gently pressed. For the perfect hard-boiled eggs, place them in cold water, bring to a boil, then let them stand covered for 12 minutes.
When scooping out the avocado, be gentle to maintain the shell’s integrity for a beautiful presentation. Season each component separately before combining to ensure balanced flavors throughout the dish.
Making the Recipe Stand Out
Sprinkle some microgreens on top for a fancy touch. If you’re feeling extra, add a dollop of homemade pesto or a swirl of sriracha mayo.
And don’t forget to cut into that perfect yolk just before serving – watching it ooze over the avocado is half the fun!
Storage & Reheating
Now, I’ll be honest – this dish is best served fresh. But if you must prep ahead, here’s the deal: store the cooked veggies and chopped avocado separately in airtight containers in the fridge. They’ll keep for about a day.
When you’re ready to eat, assemble everything and cook up a fresh egg. If you’re taking this to-go, pack the avocado halves whole and scoop them out just before eating to prevent browning.
Avocado and Egg Breakfast Bowl
Ingredients
- 1 ripe avocado halved and pitted
- 2 large eggs
- 1/4 cup diced bell pepper
- 2 tablespoons finely chopped red onion
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 teaspoon everything bagel seasoning
- Optional: 1 tablespoon crumbled feta cheese
Instructions
- Scoop out the avocado flesh. Roughly chop and set aside.
- In a pan, heat olive oil over medium heat. Add bell pepper and red onion, sautéing for 2-3 minutes until slightly softened.
- Crack the eggs into the pan and cook to your liking. I prefer mine over-easy for that runny yolk goodness!
- While the eggs are cooking, fill a bowl with the chopped avocado, bell pepper, and onion mixture.
- Once the eggs are done, carefully place them on top of the bowl.
- Sprinkle with salt, pepper, and everything bagel seasoning. If you're feeling fancy, add some crumbled feta on top.
