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Keto Egg and Avocado Bowl

This Keto Egg and Avocado Bowl is quick, creamy, and full of flavor. Soft eggs and smooth avocado make the perfect pair. It is low in carbs and high in healthy fats. Ready in minutes, it is great for breakfast, lunch, or a light dinner. Simple and so tasty.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs
  • 1 ripe avocado
  • 1 tablespoon olive oil or butter
  • to taste salt
  • to taste black pepper
  • 1 tablespoon chopped fresh parsley or cilantro
  • 1 tablespoon crumbled feta cheese optional
  • to taste red pepper flakes optional
  • to taste fresh lemon juice optional

Equipment

  • Small Skillet
  • Mixing Bowl

Method
 

  1. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Slice or cube gently and sprinkle with lemon juice if using.
  2. Heat olive oil or butter in a small skillet over medium heat for about 30 seconds.
  3. Crack the eggs into the pan and cook to your preference, either sunny side up, over easy, or softly scrambled.
  4. Season the avocado with salt and black pepper. Add fresh herbs for extra flavor.
  5. Place the cooked eggs over the avocado in the bowl.
  6. Top with feta cheese and red pepper flakes if desired. Serve immediately while warm.

Notes

Use ripe avocado for the creamiest texture. For extra protein, add grilled chicken or smoked salmon. This recipe is best enjoyed fresh.