Mediterranean Breakfast Bowl

• 1 ripe avocado, diced
• 1 pint cherry tomatoes, halved
• 2 cups baby spinach
• 2 large eggs
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• Salt, to taste
• Pepper, to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano

Steps

1. 1 In a bowl, combine avocado, cherry tomatoes, spinach, red onion, olives, lemon zest, juice, oregano, salt, and pepper. Toss gently.
2. 2 Fill two bowls with the avocado mixture.
3. 3 In a small pot, bring water to a simmer. Poach eggs for 3-4 minutes until whites are set but yolks are still runny.
4. 4 Carefully place a poached egg on top of each bowl.
5. 5 Drizzle with olive oil and sprinkle with feta cheese if using.
6. 6 Serve immediately and enjoy!

Nutrition

Tips

• For the best poached eggs, use fresh eggs and add a splash of vinegar to the simmering water.
• Customize your bowl with extra veggies or protein like chickpeas for a heartier meal.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently, but note that the egg is best enjoyed fresh.

Serving Suggestions

• Pair with a slice of whole-grain toast for extra heartiness.
• Enjoy with a freshly brewed cup of coffee or tea.

FAQ