Egg-Avocado Breakfast Bowl with Spinach and Radish
Nutritional Information
20 mins
2 servings
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17g Carbs
2g Sugar
A quick whole-food keto breakfast bowl of soft eggs, ripe avocado, fresh baby spinach and crunchy radish slices — no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 4 larges eggs
- 2 mediums ripe avocados (halved, pitted)
- 4 cups baby spinach (loosely packed)
- 6 slices radish (thinly sliced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
1
Soft-boil eggs: place eggs in a pot of cold water, bring to a gentle boil, cook 6–7 minutes, then transfer to cold water and peel.
2
Toss baby spinach and radish slices with lemon juice, a pinch of salt and pepper.
3
Halve avocados and arrange in two bowls. Divide spinach-radish mix between bowls and top each with two peeled eggs (halved). Season to taste and serve.
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