Avocado and Hard-Boiled Egg Breakfast Bowl
A protein-packed breakfast featuring perfectly cooked eggs, creamy avocado, and crisp vegetables, designed for energy stability without common Whole30 triggers. This American-inspired Whole30 recipe, ready in about 25 minutes, combines eggs, avocado, carrots into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
- 4 large eggs
- 1 medium, pitted and sliced avocado
- 1 cup julienned carrots
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and slice in half.
