Avocado Breakfast Bowl
Whip up this delicious Avocado Breakfast Bowl in just 30 minutes! Packed with quinoa, fresh avocado, fried eggs, and veggies for a protein-rich morning meal.
Equipment
- small saucepan
- knife
- cutting board
- non-stick skillet
- fork
- spoon
- measuring cups
- measuring spoons
Ingredients
- 0.5 cup dry quinoa
- 1 cup water
- 2 large eggs
- 1 medium avocado ripe
- 0.5 cup cherry tomatoes halved
- 0.25 cup cucumber diced
- 2 tbsp fresh cilantro finely chopped
- 1 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- 0.25 tsp kosher salt plus more to taste
- 0.125 tsp freshly ground black pepper plus more to taste
- 0.25 tsp red pepper flakes optional
Instructions
- Combine the dry quinoa and 1 cup of water in a small saucepan. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes. The water should be fully absorbed, and the quinoa grains should appear translucent with a small white ring around the edge. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to steam, then fluff with a fork.
- While the quinoa cooks, prepare your fresh ingredients. Carefully halve the cherry tomatoes and set aside. Dice the cucumber into small, even pieces. Finely chop the fresh cilantro, ensuring a fine texture.
- Carefully halve the ripe avocado, then remove the large pit. Using a spoon, scoop the soft flesh out of the peel and slice it into strips or dice it into cubes, depending on your preference.
- Heat a non-stick skillet over medium heat. Add 1 teaspoon of extra virgin olive oil or butter to the pan. Once the oil shimmers, crack the 2 large eggs directly into the skillet. Cook for 2 to 3 minutes, or until the egg whites are fully set and the yolks are still wonderfully runny. Season the eggs lightly with a pinch of kosher salt and black pepper while they cook.
- To assemble your breakfast bowls, divide the warm, fluffy quinoa evenly between two serving bowls. Artfully arrange the halved cherry tomatoes, diced cucumber, and sliced avocado over the quinoa in each bowl. Gently place one perfectly fried egg on top of each bowl.
- Finish the bowls with a bright dressing. Drizzle 1 tablespoon of fresh lime juice and 1 tablespoon of extra virgin olive oil over each bowl. Season generously with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper, adjusting to your personal taste. For a touch of heat, sprinkle with 1/4 teaspoon of red pepper flakes, if desired, before serving immediately.
Notes
For a touch of heat, sprinkle with red pepper flakes if desired.