Avocado and Hard-Boiled Egg Bowl with Cherry Tomatoes
Creamy avocado and perfectly cooked eggs paired with juicy cherry tomatoes for a protein-packed breakfast that satisfies cravings. This American-inspired Whole30 recipe, ready in about 30 minutes, pairs avocado, eggs, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large avocado
- 2 eggs
- 1 cup cherry tomatoes
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 2 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes, then transfer to ice water for 5 minutes to cool.
- Step 2: Halve 1 large avocado and remove the pit. Scoop the flesh into a bowl and mash gently with 1 tsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper until creamy.
- Step 3: Peel the hard-boiled eggs and slice each into 6 even pieces. Arrange the slices on top of the mashed avocado.
- Step 4: Top with 1 cup cherry tomatoes and a final sprinkle of sea salt and black pepper to serve immediately.
