Avocado and Egg Breakfast Bowl

A nourishing Avocado and Egg Breakfast Bowl is the perfect way to start your day! This delightful dish combines creamy avocado, rich, jammy eggs, and vibrant vegetables to create a breakfast that is not only low in carbs but also packed with flavor. Ideal for busy mornings or leisurely weekends, this bowl is versatile enough for any occasion. Its standout quality lies in the combination of textures and the umami kick from everything bagel seasoning, making it a breakfast you’ll crave again and again.

Why You’ll Love This Recipe

  • Quick Preparation: With only 20 minutes from start to finish, this recipe fits into any hectic morning.
  • Flavor Explosion: The combination of sautéed mushrooms, cherry tomatoes, and everything bagel seasoning creates a delightful taste experience.
  • Versatile Ingredients: Feel free to swap out veggies based on what you have on hand; this bowl adapts easily!
  • Nutrient-Dense: Packed with healthy fats from avocado and protein from eggs, it’s a powerhouse breakfast.
  • Single Serving: Perfectly portioned for one, making it a great choice for solo breakfasts without leftovers.

Tools and Preparation

To whip up your Avocado and Egg Breakfast Bowl, you’ll need some essential kitchen tools. Having the right equipment makes the cooking process smoother and more enjoyable.

Essential Tools and Equipment

  • Skillet
  • Pot
  • Knife
  • Cutting board
  • Bowl or plate

Importance of Each Tool

  • Skillet: Ideal for sautéing vegetables quickly while retaining their flavor and nutrients.
  • Pot: Necessary for boiling the eggs to achieve that perfect jammy center.
  • Knife: A sharp knife ensures clean cuts for your veggies and eggs, enhancing presentation.
  • Cutting board: Provides a safe surface for chopping ingredients without mess.
Avocado

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

For the Eggs

  • 2 soft- or medium-boiled eggs

For the Vegetables

  • avocado, sliced
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets

For Cooking

  • 1 tsp olive oil

For Seasoning

  • 1 tsp everything bagel seasoning (or sesame seed mix)
  • Salt & pepper to taste

How to Make Avocado and Egg Breakfast Bowl

Step 1: Boil the Eggs

  1. Bring water to a boil in a pot.
  2. Gently add eggs and cook for 7-8 minutes for a jammy center.
  3. Cool under cold water, peel, and slice in half.

Step 2: Sauté the Veggies

  1. In a skillet, heat olive oil over medium heat.
  2. Sauté mushrooms for 4-5 minutes until browned.
  3. Add broccoli florets and cook until just tender (about 2-3 minutes).
  4. Set aside sautéed vegetables.
  5. In the same pan, blister cherry tomatoes for 2-3 minutes until softened.

Step 3: Assemble the Bowl

On a plate or in a bowl, arrange sliced avocado, sautéed mushrooms, broccoli, tomatoes, and halved eggs beautifully.

Step 4: Season & Finish

Sprinkle everything bagel seasoning generously over the eggs and avocado. Add salt and pepper to taste. Serve warm!

How to Serve Avocado and Egg Breakfast Bowl

The Avocado and Egg Breakfast Bowl is a versatile dish that can be customized to suit your taste. Here are some serving suggestions to enhance your meal.

Add Fresh Greens

  • Spinach: Top with fresh baby spinach for added nutrients and a pop of color.
  • Arugula: A handful of arugula can add a peppery flavor to your bowl.

Include Whole Grains

  • Quinoa: For a hearty touch, add cooked quinoa for extra protein and fiber.
  • Brown Rice: A scoop of brown rice can make the meal more filling and satisfying.

Experiment with Dressings

  • Lemon Juice: A squeeze of fresh lemon juice brightens up the flavors beautifully.
  • Hot Sauce: For those who enjoy heat, drizzle your favorite hot sauce on top for an extra kick.

Garnish Creatively

  • Microgreens: Sprinkle some microgreens on top for an elegant touch.
  • Chopped Nuts: Add crushed almonds or walnuts for crunch and healthy fats.

How to Perfect Avocado and Egg Breakfast Bowl

To elevate your Avocado and Egg Breakfast Bowl, consider these helpful tips that will enhance both flavor and presentation.

  • Use ripe avocados: Ensure your avocados are perfectly ripe for a creamy texture that complements the eggs.
  • Cook eggs carefully: Boil your eggs just until they reach a jammy consistency; overcooking can lead to a dry yolk.
  • Sauté veggies properly: Sauté mushrooms until they’re golden brown for optimal flavor; don’t rush this step!
  • Season well: Don’t skip the salt and pepper; they bring out the flavors in each ingredient beautifully.
  • Serve immediately: Enjoy the bowl warm for the best experience; cold ingredients can detract from the dish’s appeal.

Best Side Dishes for Avocado and Egg Breakfast Bowl

Pairing side dishes with your Avocado and Egg Breakfast Bowl can enhance your breakfast experience. Here are some delightful options to consider:

  1. Fresh Fruit Salad: A mix of seasonal fruits adds sweetness and freshness.
  2. Greek Yogurt: Creamy Greek yogurt offers protein and pairs well with a drizzle of honey or fruit.
  3. Whole Grain Toast: Serve with whole grain toast slathered in almond butter or hummus for added texture.
  4. Cottage Cheese: A small bowl of cottage cheese provides extra protein while remaining light on calories.
  5. Cucumber Slices: Crisp cucumber slices offer refreshing crunch and hydration alongside your dish.
  6. Roasted Sweet Potatoes: Sweet potatoes roasted with olive oil bring natural sweetness that complements savory flavors.

Common Mistakes to Avoid

Improving your Avocado and Egg Breakfast Bowl can be as simple as avoiding common pitfalls. Here are some mistakes to watch out for:

  • Overcooking the Eggs: Cooking eggs too long can ruin their texture. Aim for 7-8 minutes for a perfectly jammy center.
  • Neglecting Seasoning: Without adequate seasoning, your bowl may taste bland. Don’t forget salt, pepper, and everything bagel seasoning to enhance flavors.
  • Skipping Fresh Ingredients: Using old or low-quality vegetables can diminish the dish’s appeal. Always opt for fresh mushrooms, tomatoes, and broccoli.
  • Crowding the Skillet: Overcrowding when sautéing leads to steaming instead of browning. Cook in batches to achieve that ideal crispy texture.
  • Ignoring Presentation: A well-arranged bowl is more appetizing. Take a moment to layer ingredients beautifully for an appealing visual.
Avocado

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container for up to 2 days.
  • Keep the eggs separate from other ingredients to maintain texture.

Freezing Avocado and Egg Breakfast Bowl

  • Not recommended; avocado does not freeze well, altering its texture.
  • If necessary, freeze the sautéed veggies for up to 1 month.

Reheating Avocado and Egg Breakfast Bowl

  • Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
  • Microwave: Heat on medium power in 30-second intervals until heated through.
  • Stovetop: Warm over low heat, stirring occasionally until hot.

Frequently Asked Questions

Here are some common questions about the Avocado and Egg Breakfast Bowl:

Can I customize my Avocado and Egg Breakfast Bowl?

Absolutely! Feel free to add other vegetables like spinach or bell peppers, or use different seasonings based on your preference.

How do I ensure my eggs are perfectly cooked?

To achieve jammy eggs, boil them for exactly 7-8 minutes. Then cool them under cold water before peeling.

What can I use instead of everything bagel seasoning?

You can create your own blend with sesame seeds, poppy seeds, garlic powder, and onion flakes if you don’t have everything bagel seasoning on hand.

Is this recipe suitable for meal prep?

Yes! You can prepare the sautéed vegetables ahead of time and store them separately from the eggs and avocado for quick assembly during busy mornings.

Final Thoughts

The Avocado and Egg Breakfast Bowl is not only nourishing but also versatile. You can easily customize it with your favorite veggies or seasonings to suit your taste. Give this recipe a try; it’s sure to become a favorite in your breakfast rotation!

Print

Avocado and Egg Breakfast Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Start your day on a delicious note with our Avocado and Egg Breakfast Bowl. This nourishing dish features creamy avocado, perfectly jammy eggs, and vibrant sautéed vegetables, creating a delightful combination of flavors and textures. Ideal for both quick mornings and leisurely brunches, this customizable bowl is packed with healthy fats and proteins to fuel your day. With just 20 minutes of preparation, you can enjoy a satisfying meal that’s not only low in carbs but also bursting with nutrition. The addition of everything bagel seasoning elevates the dish, making it a breakfast you’ll look forward to every morning.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1
  • Category: Breakfast
  • Method: Boiling, Sautéing
  • Cuisine: American

Ingredients

Scale
  • 2 soft- or medium-boiled eggs
  • 1 ripe avocado, sliced
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
  • 1 tsp olive oil
  • 1 tsp everything bagel seasoning
  • Salt & pepper to taste

Instructions

  1. Boil the eggs: Bring water to a boil in a pot. Gently add eggs and cook for 7-8 minutes for a jammy center. Cool under cold water, peel, and slice in half.
  2. Sauté the veggies: In a skillet, heat olive oil over medium heat. Sauté mushrooms for 4-5 minutes until browned. Add broccoli florets and cook until just tender (about 2-3 minutes). Set aside sautéed vegetables, then blister cherry tomatoes in the same skillet for 2-3 minutes until softened.
  3. Assemble the bowl: On a plate or in a bowl, arrange sliced avocado, sautéed mushrooms, broccoli, tomatoes, and halved eggs beautifully.
  4. Season & finish: Sprinkle everything bagel seasoning generously over the eggs and avocado. Add salt and pepper to taste. Serve warm!

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 28g
  • Saturated Fat: 5g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 370mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star