Description

A nourishing and easy-to-prepare avocado breakfast bowl featuring a base of warm rice or quinoa, creamy avocado slices dressed with lemon juice, and perfectly cooked eggs, providing a balanced meal rich in healthy fats and protein.

Ingredients

Scale

Base

1 cup cooked rice or quinoa

Toppings

1 ripe avocado, sliced
1 teaspoon lemon juice
2 large eggs
Salt, to taste
Black pepper, to taste

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Instructions

Warm the Base: Gently heat 1 cup of cooked rice or quinoa until warm, either in a microwave or on the stovetop. Divide the warmed grains evenly into serving bowls to form the base of the meal.
Prepare the Avocados: Slice a ripe avocado into thin pieces. Drizzle the slices with 1 teaspoon of lemon juice to prevent browning and maintain freshness.
Cook the Eggs: Cook 2 large eggs according to your preference, with fried or poached being recommended for best texture and flavor. Use a non-stick pan with a small amount of oil or water for poaching as desired.
Assemble the Bowls: Arrange the lemon-dressed avocado slices atop the warm rice or quinoa. Place the cooked eggs on top or alongside. Season the entire bowl generously with salt and freshly ground black pepper.
Serve Immediately: Serve the avocado breakfast bowls immediately while warm for optimal taste and texture.

Notes

Use quinoa for a gluten-free and higher-protein alternative to rice.
Lemon juice helps keep avocado slices fresh and prevents discoloration.
Poached eggs add moisture without added fat; fried eggs provide a richer flavor.
Add hot sauce or fresh herbs like cilantro for extra flavor if desired.
Ensure eggs are cooked to your liking for safety and taste preferences.