Creamy Avocado & Spinach Soft‑Boiled Eggs
Nutritional Information
A simple, whole‑food keto breakfast of soft‑boiled eggs served over baby spinach with ripe avocado and a squeeze of lemon — high in healthy fats and minimal added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 larges organic eggs
- 2 mediums ripe avocados
- 4 cups baby spinach
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Bring a medium pot of water to a gentle boil. Carefully add eggs and cook for 6 1/2 minutes for soft‑boiled centers. Remove and transfer to an ice bath for 3 minutes, then peel.
While eggs cook, divide spinach across two plates and slice each avocado in half, remove pit, and slice or cube flesh over the spinach. Squeeze lemon juice over avocados to prevent browning and season lightly with salt and pepper.
Halve the peeled eggs and place two halves per plate on top of the spinach and avocado. Serve immediately.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!