Avocado and Egg Breakfast Bowl

Avocado and Egg Breakfast Bowl

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 5
• Total Time: 15
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• Keto
• Atkins
• High-Protein
• Paleo
• Whole30
• Pescatarian
• DASH
• Halal
• Kosher

Equipment

• Small skillet
• Small bowl
• Knife
• Spoon

Ingredients

1. 2 large eggs
2. 1 ripe avocado, pitted and scooped
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper
6. 1 tablespoon fresh parsley, chopped | Unit: Tablespoon | Optional: true

Directions

1. In a small skillet over medium heat, heat olive oil.
2. Crack eggs into the skillet and fry until yolks are set to preference (sunny-side up or over-easy), about 3-5 minutes, seasoning with salt and pepper.
3. In a small bowl, mash avocado with a spoon until smooth.
4. Divide mashed avocado into two bowls, top each with a fried egg, and sprinkle with parsley if desired.
5. Serve warm.

Storage

Best served fresh. Avocado can be refrigerated for 1 day (cover tightly); cook eggs fresh.

Nutrition

• Calories: 260
• Protein: 8g
• Fat: 22g
• Carbs: 5g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A