Avocado & Soft-Boiled Egg Bowl with Spinach and Walnuts
Nutritional Information
A simple, whole-food keto breakfast: creamy avocado and soft eggs over fresh spinach, topped with crunchy walnuts for texture and healthy fats — no added oils or processed ingredients.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 larges pasture-raised eggs
- 1 medium ripe avocado
- 2 cups baby spinach (packed)
- 1 oz raw walnuts (roughly chopped)
- 1 teaspoon fresh lemon juice (optional)
- 1 pinch freshly ground black pepper (optional)
Bring a small pot of water to a gentle boil. Lower eggs into water and cook 6–7 minutes for soft-boiled yolks. Transfer eggs to an ice bath and peel when cool.
While eggs cook, halve and pit the avocado. Slice or scoop into a bowl with baby spinach.
Top spinach and avocado with chopped walnuts. Slice the soft-boiled eggs and arrange on top.
If desired, squeeze a little lemon over the bowl and season with pepper. Serve immediately.
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