Keto Avocado & Egg Breakfast Bowls
Halved avocados filled with a bright spinach-tomato toss and your eggs of choice, for a fast, protein-rich breakfast.
This is less a recipe than an assembly job, which is exactly what makes it a good option on a morning when you want something substantial without much cooking. Scoop out a bit of the avocado, toss spinach and cherry tomatoes with olive oil and lemon, and top with eggs however you like them.
Between the avocado's fat and the eggs' protein, this bowl fits comfortably within a keto diet without feeling like a compromise breakfast. Crumbled feta and fresh herbs on top add a little brightness, and because everything is prepped in parallel — eggs on the stove while you toss the salad — the whole thing is on the table in about twenty minutes.
Ingredients
- 4 large avocados — halved and pitted
- 6 large eggs — boiled, poached, or scrambled
- 1 cup baby spinach — fresh
- 1/2 cup cherry tomatoes — halved
- 1/4 cup feta cheese — crumbled, optional
- 2 tablespoons olive oil — extra virgin
- 1 tablespoon lemon juice — freshly squeezed
- to taste salt and pepper
- 2 tablespoons fresh herbs — parsley or cilantro, chopped
Instructions
- 1Prepare eggs to your preference: boil, poach, or scramble.
- 2Cut avocados in half, remove pits, and scoop a bit of the flesh to create more space for filling.
- 3In a mixing bowl, toss spinach and cherry tomatoes with olive oil, lemon juice, salt, and pepper.
- 4Assemble bowls: place avocado halves in each bowl, fill with spinach mix, and top with eggs.
- 5Sprinkle with crumbled feta (if using) and fresh herbs. Serve immediately.