Avocado Egg Breakfast Bowl

A savory breakfast bowl of soft-cooked eggs over creamy avocado, built for staying power. The healthy fat and protein combination helps blunt morning blood sugar spikes better than a carb-heavy breakfast.

What You Need

• 2 ripe avocados, halved and pitted
• 4 eggs
• ¼ cup plain Greek yogurt
• 1 teaspoon everything bagel seasoning (or sesame seeds, salt, garlic and onion flakes)
• Red pepper flakes, to taste
• Fresh chives, chopped, for garnish

Method

1. Bring a pot of water to a gentle boil. Soft-boil the eggs for 6–7 minutes, then transfer to an ice bath and peel.
2. Scoop the avocado flesh into a bowl and mash lightly, leaving some texture.
3. Divide the avocado between two bowls and top each with a dollop of Greek yogurt.
4. Halve the soft-boiled eggs and nestle them on top of the avocado.
5. Sprinkle with everything bagel seasoning, red pepper flakes, and fresh chives before serving.

Tips & Notes

• An ice bath immediately after boiling stops the eggs from overcooking and makes them easier to peel.
• Swap Greek yogurt for a dollop of cottage cheese for extra protein.
• Best eaten fresh — avocado browns quickly once cut.

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