Avocado-Egg Breakfast Bowl
A creamy, protein-packed breakfast with avocado and poached eggs for steady energy. This American-inspired Whole30 recipe, ready in about 9 minutes, combines avocado, eggs, olive oil 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 310 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
- 1 medium, sliced avocado
- 2 large eggs
- 1 tsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 1 tbsp, chopped fresh chives
The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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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: Heat 1 tsp olive oil in a small nonstick skillet over medium-low heat. Crack 2 eggs into the skillet, season with 1/4 tsp black pepper and 1/4 tsp sea salt, and cover with a lid for 3-4 minutes until whites are set but yolks remain runny.
- Step 2: While eggs cook, place sliced avocado in a small bowl and gently mash with a fork until creamy.
- Step 3: Divide mashed avocado between two bowls. Top with poached eggs, sprinkle with 1 tbsp chopped fresh chives, and serve immediately.
