Keto Avocado & Egg Breakfast Bowl
Nutritional Information
A simple whole-food breakfast bowl of creamy avocado, soft-boiled eggs and sautéed spinach — packed with healthy fats and minimal added oil to keep it keto-friendly.
This recipe is originally for 1 servings. How many are you cooking for today?
- 1 medium ripe avocado
- 2 larges pasture-raised eggs
- 1 cup fresh spinach
- 1 teaspoon extra virgin olive oil
- 2 sprigs fresh chives, chopped
- 1 wedge lemon (optional, for a squeeze)
Bring a small pot of water to a gentle boil. Carefully add eggs and cook 7 minutes for slightly soft yolks. Transfer to ice water and peel.
While eggs cook, wilt spinach in a dry skillet over medium heat for 1–2 minutes until just softened. Remove and set aside.
Halve the avocado, remove the pit, and scoop flesh into a bowl. Lightly mash with a fork and add a squeeze of lemon if using.
Place mashed avocado in bowl, top with wilted spinach and halved soft-boiled eggs. Drizzle 1 tsp olive oil over the spinach and eggs, sprinkle chives, and season with freshly ground black pepper to taste.
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