Breakfast
Avocado Egg Bowl
A spicy, creamy breakfast bowl featuring perfectly poached eggs over smashed avocado drizzled with chili extra virgin olive oil, topped with crunchy seeds and fresh herbs.
Time: 20 minutes
Servings: 2 servings
Ingredients
- 2 large eggs
- 1 ripe avocado
- 1 tbsp VIOS chili extra virgin olive oil
- 1 tsp lemon juice
- Salt
- Black pepper
- 1 tbsp pumpkin seeds
- Fresh cilantro or parsley, chopped
Instructions
- Bring a pot of water to a gentle simmer and poach the eggs for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.
- In a bowl, mash the avocado with lemon juice, salt, and pepper until smooth but slightly chunky.
- Divide the smashed avocado into two bowls.
- Top each bowl with a poached egg.
- Drizzle chili olive oil evenly over the bowls.
- Sprinkle pumpkin seeds and fresh herbs on top.
- Serve immediately and enjoy.
