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Fried Egg and Avocado Breakfast Bowl Recipe

Name: Fried Egg and Avocado Breakfast Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 large eggs; 1 ripe avocado; 1 (142 g) pkg baby spinach; 1 English cucumber; 1 small bunch fresh cilantro; 2 cloves garlic; 1 (113 g) log cream cheese; 1 pint cherry tomatoes; 1 lime; 1 shallot; 4 slices whole grain bread; 1/4 tsp black pepper; 1/4 tsp crushed red pepper; 2 tbsp extra virgin olive oil; 1/4 tsp poppy seeds; 1/4 tsp salt; 1/4 tsp sesame seeds

Stashcook

This is a yummy breakfast bowl with eggs, avocado, and toast. It has a special spice mix that makes it taste really good. You put everything in a bowl and eat it with toast that has cheese and herbs on it.

Ingredients

4 large eggs

1 ripe avocado

1 (142 g) pkg baby spinach

1 English cucumber

1 small bunch fresh cilantro

2 cloves garlic

1 (113 g) log cream cheese

1 pint cherry tomatoes

1 lime

1 shallot

4 slices whole grain bread

1/4 tsp black pepper

1/4 tsp crushed red pepper

2 tbsp extra virgin olive oil

1/4 tsp poppy seeds

1/4 tsp salt

1/4 tsp sesame seeds

Method

Preheat a skillet over medium heat.

Wash and dry the fresh produce.

Trim and slice the cucumber into thin rounds; place on a plate.

Cut the cherry tomatoes in half and add to the plate with the cucumber.

Cut the lime in half. Zest one half into a small bowl and slice the other half into wedges; add to the plate with the veggies.

Pick cilantro leaves off the stems; discard stems and chop the leaves. Add to the bowl with the lime zest along with cream cheese and crushed red pepper; mix well to combine.

Once the skillet is hot, add 1 tablespoon of oil and swirl to coat the bottom. Gently crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 4 minutes. Remove from heat.

Toast the whole grain bread slices; spread with the cilantro-lime cream cheese.

Peel and mince the shallot and garlic.

Add the remaining 1 tablespoon of oil to the skillet. Add the minced shallot and cook, stirring often, until softened, about 2 minutes.

Add the minced garlic, poppy seeds, sesame seeds, salt, and black pepper to the skillet with the shallot. Cook, stirring often, until fragrant, about 1 minute. Transfer to a small bowl.

Slice the avocado and divide the spinach between bowls.

Top the spinach with cucumber, tomatoes, lime wedges, fried eggs, and avocado slices; sprinkle with the spice mix from the skillet.

Serve the breakfast bowls with the herbed cream cheese toast on the side.