Avocado Breakfast Bowl
450kcal
Ingredients
Avocado Base
- 2 large ripe avocados
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Eggs and Toppings
- 4 large eggs
- 2 tablespoons unsalted butter
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh cilantro
- 1/4 cup cherry tomatoes, quartered
- hot sauce for serving
Equipment
- nonstick skillet
- spatula
- serving bowls
Method
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Mash with a fork until creamy but still slightly chunky.
- Add the chopped red onion, lime juice, salt, and black pepper to the mashed avocado. Stir gently with a spoon until all ingredients are evenly combined.
- Heat the butter in a nonstick skillet over medium heat until melted and foamy. Crack the eggs into the skillet and cook for 3-4 minutes until the whites are fully set but the yolks are still runny, or to your desired doneness.
- Divide the avocado mixture evenly between two serving bowls, spreading it to create a well in the center of each.
- Place two cooked eggs on top of the avocado mixture in each bowl. Sprinkle with crumbled feta cheese, chopped cilantro, and quartered cherry tomatoes.
- Serve immediately with hot sauce on the side for drizzling over the top.
Nutrition
Calories450kcalCarbohydrates15gProtein18gFat37gSaturated Fat14gPolyunsaturated Fat4gMonounsaturated Fat16gCholesterol395mgSodium680mgPotassium850mgFiber10gSugar3gVitamin A1200IUVitamin C25mgCalcium150mgIron2.5mg