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!

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Egg & Avocado Breakfast Bowl

A simple breakfast that will keep you satisfied for hours without spiking your blood sugar!

Prep Time

3 minutes

Servings

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

Prep Time 3 minutes Servings 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

Instructions

1. Slice avocado lengthwise. Using a spoon, remove the pit and carefully scoop avocado out of shell. Discard pit and shell.
2. Place avocado and hard boiled eggs in a medium bowl and mash with a fork.
3. Divide mixture into two small bowls and season with salt and pepper. Enjoy!

Recipe Notes

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