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Published on Oct. 7, 2021

Egg and Avocado Bowl

This filling Egg Bowl is made with scrambled eggs and avocado. It is a delicious combination for really any meal of the day.

By Sydney Lopes, Manitoba, Canada

This filling Egg Bowl is made with scrambled eggs and avocado. It is a delicious combination for really any meal of the day.

Ingredients

  • 3 large eggs
  • 1 tbsp water
  • ½ cup diced tomatoes
  • ¼ cup shredded cheese
  • 1 cup kale
  • Salt and pepper
  • Nonstick cooking oil spray
  • Savory cream cheese
  • ½ avocado
  • 1 sprouted toast

You will also need: Bowl, fork or whisk, medium nonstick skillet.

Instructions

  1. Mix the eggs, tomatoes, cheese, and kale into a bowl with a tablespoon of water, some salt and pepper.
  2. Place the skillet on the stovetop and turn on the heat.
  3. Lightly grease the hot skillet.
  4. Pour the mix into the skillet. Keep the heat on medium/medium low.
  5. Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. 6. Turn off the heat when the eggs are 90% cooked.
  6. Place the egg mix into a bowl and add the savory cream cheese on top, half sliced avocado and the toast .

Enjoy it! I really love that bowl as a breakfast as this Egg Bowl is hearty, healthy and the perfect way to start any day. However, you can eat it for lunch or dinner also.

This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to oxidize and turn brown.

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