Egg and Avocado Breakfast Bowl

This egg and avocado breakfast bowl is the perfect quick low carb meal to start your day with plenty of energy. It’s ready in just 10 minutes and loaded with protein, healthy fats and fiber. 

It’s the perfect meal to keep you full and satisfied for hours + beat sugar cravings. The healthy fats from the avocado and MCT oil help your body to burn fat for fuel and they also support hormonal health. In turn, the fiber from the vegetables and avocado helps to nourish your gut and promote healthy bowl movement (great if you’re sensitive to constipation, especially when traveling or during stressful times).

The breakfast bowl is prepared in just 10 minutes, and you easily make a double serving to meal prep for two days.

I love having this as my first meal of the day, usually somewhere between 10 and 12 am. I’m not a big breakfast person on workdays so I often have some fruit and nuts first, and then I’ll have this avocado bowl as an early lunch.

Are you a true breakfast person, or do you practice intermittent fasting and usually don't eat your first meal until noon?

What is your favorite breakfast? Do you prefer sweet or savory breakfasts?

What kind of breakfast recipes would you love to see more of here on the blog: porridge, chia pudding, smoothies, fruit breakfasts... or rather something more filling like breakfast cake or pancakes, (homemade) bread with spreads, omelet...?

Let me know by sharing a comment down below, I’d love to hear from you!

Enjoy this avocado breakfast bowl and Happy New Year!

May 2025 bring us lots of luck, laughter, inner strength and peace within to stay centered and close to our heart – no matter what happens in the outside world. Wishing you plenty of energy and the best health too!

Love,

Egg and Avocado Breakfast Bowl

DIRECTIONS:

1. Softly boil the eggs for 5 to 6 minutes. You can also poach them.
2. Halve the avocado, slice the cucumber and/or halve the cherry tomatoes. Arrange them in a bowl along with the sprouts and season with a little fresh lemon juice, salt and pepper. You can also add a spoonful of ALL GOOD MCT oil to give you a quick energy boost, satisfy your hunger longer and reduce sugar cravings.
3. Fry the mushrooms in a spoonful of olive oil or gras-fed butter. Add them to the avocado breakfast bowl and top with the soft-boiled or poached eggs. Add a sprinkle of chopped spring onion if you like the flavor.

JULIE’S TIPS & TRICKS:

• For the mushrooms, you can choose oyster mushrooms, shiitake, Parisian button mushroom… or any other mix of wild forest mushrooms.
• Are you serving this avocado bowl as a post-workout meal or for lunch? Add some extra protein like roasted chicken or turkey, crumbled feta or smoked (wild) salmon, trout or halibut.
• This avocado bowl is also delicious with a can of sardines or mackerel for an omega-3 power boost – great when you're short in time but still want a healthy and filling meal.
• Want to serve this avocado breakfast bowl vegan? Replace the eggs with smoked tofu sautéed in some olive oil (200g packet for 2 people, available in most supermarkets). Also delicious with tempeh, available at your organic store, or with hummus.

Now I would love to hear from you!

Are you a true breakfast person, or do you practice intermittent fasting and usually don't eat your first meal until noon?

What is your favorite breakfast? Do you prefer sweet or savory breakfasts?

What kind of breakfast recipes would you love to see here: porridge, chia pudding, smoothies, fruit breakfasts... or rather something more filling like breakfast cake or pancakes, (homemade) bread with spreads, omelet...?

Let me know by sharing a comment down below.