Avocado And Egg Breakfast Bowl – The Delish Recipe

A new day calls for a nutritious and delicious start! This Avocado and Egg Breakfast Bowl is the perfect way to begin, packed with creamy avocado, protein-rich eggs, and a burst of freshness from cherry tomatoes and cilantro, all on top of crispy whole grain bread.

Ready Time

20 mins

Yields

4 servings

Ingredients

4 ripe avocados, halved and pitted
8 eggs
1/2 cup cherry tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons lemon juice
Salt and pepper to taste
4 slices of whole grain bread, toasted
4 tablespoons crumbled feta cheese (optional)

Instructions

Start by toasting the whole grain bread until it’s lightly browned and crispy – you’ll need four slices for this recipe.

Set them aside for now.

Next, cut the four ripe avocados in half and remove the pit.

You can sprinkle a bit of lemon juice on them to prevent browning.

In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper to make a simple vinaigrette dressing.

Now, crack in the eight eggs and scramble them in a separate bowl until they’re nice and fluffy.

Cook them in a non-stick pan over medium heat until they’re cooked through.

While the eggs are cooking, halve the cherry tomatoes and chop the fresh cilantro – you’ll need about half a cup of cherry tomatoes and a quarter cup of cilantro.

To assemble the bowls, place a toasted slice of bread on the bottom, followed by a halved avocado, some scrambled eggs, a few cherry tomatoes, a sprinkle of chopped cilantro, and finally a sprinkle of crumbled feta cheese if you’re using it.

Repeat this process to make the remaining three bowls and serve immediately!

Notes

Use ripe avocados for the creamiest result and don’t forget to sprinkle lemon juice to prevent browning. If you want to take it up a notch, add some red pepper flakes to the scrambled eggs for an extra kick.

You can also customize the recipe by adding other ingredients like diced ham or grilled chicken to make it more filling.

Fresh cilantro is a must for this recipe, so try to avoid substituting it with dried cilantro. For an extra burst of flavor, drizzle some extra vinaigrette dressing on top of the bowl.

Don’t overcook the scrambled eggs – you want them to be fluffy and moist.

Toasting the bread until it’s lightly browned is crucial for a crunchy texture. You can prepare the ingredients ahead of time, but it’s best to assemble the bowls right before serving to ensure everything stays fresh and crispy.