Avocado & Soft-Boiled Egg Breakfast Bowl
Nutritional Information
A simple, whole-food keto breakfast bowl of soft-boiled eggs, creamy avocado and fresh greens with a sprinkle of almonds for texture — no added oils, minimal extras.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 larges eggs
- 1 medium ripe avocado (about 100 g)
- 1 cup fresh baby spinach (about 30 g)
- 6 pieces cherry tomatoes (about 60 g)
- 1 tablespoon chopped raw almonds (about 8 g)
- To taste sea salt
- To taste freshly ground black pepper
Bring a small pot of water to a gentle boil. Carefully lower eggs and cook 6–7 minutes for soft-boiled. Transfer to ice water, cool, then peel.
While eggs cook, place spinach in a bowl and arrange halved cherry tomatoes.
Slice avocado and arrange over spinach. Halve soft-boiled eggs and add to bowl.
Sprinkle chopped almonds, season with salt and pepper, and serve immediately.
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