Start your day with a nourishing, flavor-packed bowl that’s as satisfying as it is simple. This Avocado and Egg Breakfast Bowl brings together creamy avocado, perfectly cooked eggs, and crisp veggies—all paleo-friendly and ready in under 20 minutes. Whether you’re fueling up post-workout or just craving a clean, energizing meal, this bowl hits the spot.
Ingredients
- 2 large eggs
- 1 ripe avocado, halved and sliced
- 1 cup baby spinach
- ½ cup cherry tomatoes, halved
- ¼ cup cucumber, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Sea salt and black pepper, to taste
Instructions
- Prepare the greens: Heat a skillet over medium heat. Add ½ tablespoon of olive oil, then toss in the baby spinach. Sauté for 1–2 minutes until just wilted. Remove from heat and set aside.
- Cook the eggs: In the same skillet, add the remaining ½ tablespoon olive oil. Crack the eggs into the pan and cook to your desired doneness—sunny-side up, over-easy, or scrambled all work great.
- Assemble the bowl: Divide the sautéed spinach between two bowls. Arrange the avocado slices, cherry tomatoes, and cucumber evenly on top.
- Top with eggs: Place a cooked egg in each bowl.
- Finish with flavor: Drizzle each bowl with lemon juice and season generously with sea salt and black pepper.
- Optional garnish: Add a sprinkle of chili flakes or fresh herbs like parsley for extra zing.
- Serve immediately while the eggs are warm and the veggies are fresh.
Storage and Reheating Instructions
This bowl is best enjoyed fresh, but components can be prepped ahead:
- Store sautéed spinach, sliced veggies, and avocado (sprinkled with lemon juice to prevent browning) in separate airtight containers for up to 2 days.
- Cooked eggs can be stored in the fridge and reheated gently in a skillet or microwave.
- Assemble fresh each morning for the best texture and flavor.
Substitutions and Variations
- Egg-free option: Swap eggs for sautéed mushrooms or leftover grilled chicken.
- More protein: Add cooked bacon or sausage (paleo-approved) for a heartier bowl.
- Greens swap: Use kale, arugula, or chard instead of spinach.
- Add crunch: Top with toasted pumpkin seeds or sliced almonds.
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