Spring Vegetable and Egg Breakfast Bowl
A vibrant and nutritious breakfast bowl featuring fresh spring vegetables and perfectly cooked eggs, ideal for a wholesome morning meal.
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Ingredients
Yields 4 servings
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) baby spinach
- (1) medium bell pepper, diced
- (1 tablespoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (4) large eggs
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) fresh parsley, chopped
- (1) avocado, sliced
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 cup of asparagus and sauté for 3-4 minutes until tender.
- 3
Stir in 1 cup of cherry tomatoes and 1 medium bell pepper, and cook for another 3 minutes until the vegetables are slightly softened. Add 1 teaspoon salt and 2/4 teaspoon black pepper.
- 4
Add 1 cup of baby spinach, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Cook until the spinach is wilted, about 2 minutes.
- 5
In a separate pan, bring water to a gentle simmer. Crack 4 large eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- 6
Divide the sautéed vegetables evenly into 4 bowls.
- 7
Carefully place one poached egg on top of the vegetables in each bowl.
- 8
Sprinkle each bowl with 1/4 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley.
- 9
Top with slices of 1 avocado and serve immediately.
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