Egg and Avocado Breakfast Bowl
A delicious and nutritious breakfast bowl that combines creamy avocado, perfectly cooked eggs, and fresh veggies for a wholesome start to your day.
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Ingredients
Yields 4 servings
- (2) large eggs
- (1) ripe avocado
- (1 cup) cherry tomatoes, halved
- (1/2 cups) baby spinach
- (2 tbsp) olive oil
- (1/2) lime, juiced
- (1/4 tsp) salt
- (1/4 tsp) black pepper
- (2 tbsp) feta cheese, crumbled
- (1/4) cilantro, chopped
Instructions
- 1
In a small saucepan, bring water to a boil and gently add the (2) large eggs. Boil for about 6-7 minutes for hard-boiled eggs, then remove and place in cold water to cool.
- 2
While the eggs are cooking, slice the (1) ripe avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it slightly with a fork and add the (1 /2) lime juice, (1/4 tsp) salt, and (1/4 tsp) black pepper to taste.
- 3
In a bowl, combine the (1 cup) cherry tomatoes and (1/2 cup) baby spinach. Drizzle (2 tbsp) olive oil over the top and toss to combine.
- 4
Peel the cooled eggs and slice them in half once they are cool enough to handle.
- 5
To assemble the bowl, start by spreading the mashed avocado in the bottom of each bowl. Next, add the spinach and tomato mixture on one side.
- 6
Place the halved eggs on the other side and sprinkle with (2 tbsp) crumbled feta cheese and chopped (1 /4) cilantro.
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