Egg & Avocado Breakfast Bowl
A carbohydrate-heavy breakfast like cereal and milk can cause your blood sugar to spike. The effect is a rush in insulin production to bring your blood sugar back down to a normal level. This often results in what I call “rebound hunger”, and is the reason I traded in my morning bowl of oatmeal years ago for a satisfying protein and fat-rich smoothie or a simple egg bowl. Here is my basic version of an egg and avocado bowl. Feel free to add in leftover veggies from last night’s dinner!

Prep Time | 3 minutes |
Servings |
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Ingredients
- 1 large ripe avocado A ripe avocado will yield to gentle pressure
- 2 large organic free-range eggs, hard boiled and peeled I like Pete & Gerry's Organic Free Range Eggs
- 1-2 dashes Sea salt I like Real Salt or Himalasalt
- fresh ground pepper to taste
Ingredients
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Instructions
- Slice avocado lengthwise. Using a spoon, remove the pit and carefully scoop avocado out of shell. Discard pit and shell.
- Place avocado and hard boiled eggs in a medium bowl and mash with a fork.
- Divide mixture into two small bowls and season with salt and pepper. Enjoy!
Recipe Notes
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