Description
A vibrant and nutritious Guacamole Egg Breakfast Bowl combining creamy avocado guacamole, perfectly boiled egg, fresh spinach, and crunchy toast, topped with a zesty lime juice and sweet chili sauce for a flavorful and satisfying morning meal.
Ingredients
Scale
Egg
- 1 egg
Vegetables & Herbs
- 90 g baby spinach leaves
- 1/8 red onion
- 1 tbsp chopped coriander/cilantro
- Juice of half a lime
Others
- 1 small piece of toast
- 1 ripe avocado
- 1 tbsp sour cream
- 2 tsp sweet chili sauce
- 1 pinch black pepper
- 1 pinch of salt
Instructions
- Boil the egg: Place the egg in a pot of cold water, bring to a boil over medium-high heat, then reduce heat and simmer gently for 5-6 minutes. Once done, transfer the egg to cold water to cool before peeling to ensure easy shell removal.
- Make the guacamole: In a mixing bowl, mash the ripe avocado until creamy. Add finely chopped red onion, chopped coriander (cilantro), and the juice of half a lime. Mix well until smooth and season lightly with a pinch of salt.
- Assemble the bowl: Arrange baby spinach leaves at the base of your serving bowl. Spoon the prepared guacamole over the spinach, then slice the peeled boiled egg in half and place on top. Add thin slices of red onion and chunks of toast around. Finish by adding a dollop of sour cream and drizzling sweet chili sauce over the top. Season with a pinch of black pepper to taste.
Notes
- Use ripe avocados for a creamier guacamole texture.
- Adjust the cooking time of the egg if you prefer soft or hard boiled.
- Toast can be substituted with gluten-free bread for dietary preferences.
- Sweet chili sauce adds a mild sweetness and heat; adjust quantity to taste.
- This recipe serves one but can easily be scaled up for more servings.
