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Eggs and Avocado Breakfast

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Eggs and Avocado Breakfast is a simple, nutritious, and satisfying meal featuring protein-rich eggs and creamy avocado. Perfect for busy mornings or leisurely brunches, it’s packed with healthy fats, flavor, and lasting energy.

Ingredients

  • Eggs
  • Ripe avocado
  • Bread or whole-grain toast (optional)
  • Olive oil or butter
  • Salt
  • Black pepper
  • Red pepper flakes (optional)
  • Lemon or lime juice
  • Fresh parsley, cilantro, or chives (optional)

Instructions

  1. Cook the eggs to your preferred style, such as fried, scrambled, poached, or boiled.
  2. While the eggs cook, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  3. Mash the avocado lightly with a fork and season with lemon or lime juice, salt, and black pepper.
  4. Toast the bread if using.
  5. Spread the mashed avocado evenly over the toast or arrange it on serving plates.
  6. Place the cooked eggs on top of or alongside the avocado.
  7. Sprinkle with red pepper flakes and fresh herbs if desired.
  8. Serve immediately while the eggs are warm.

Notes

  • Use ripe avocados that yield slightly when gently squeezed.
  • Customize with sliced tomatoes, cucumbers, smoked salmon, sautéed spinach, or everything bagel seasoning.
  • For a low-carb option, skip the toast and serve with fresh greens or sautéed vegetables.
  • Store mashed avocado with plastic wrap pressed directly onto the surface to reduce browning for up to 1 day.
  • Cooked eggs can be refrigerated for up to 2 days and gently reheated before serving.
  • This recipe is naturally dairy-free when prepared with olive oil instead of butter.

Nutrition

Find it online: https://thefamilycooking.com/eggs-and-avocado-breakfast/