Description
A nutritious and quick power breakfast bowl featuring fluffy scrambled eggs, creamy avocado, and a mix of fresh berries, topped with optional chia seeds, shredded coconut, and fresh herbs. Perfect for a balanced, wholesome start to your day.
Ingredients
Scale
Eggs and Cooking
- 2 large eggs
- 1 tbsp olive oil or butter (for cooking eggs)
- Salt and pepper, to taste
Toppings and Garnishes
- 1/2 ripe avocado, sliced
- 1/4 cup mixed berries (blueberries, raspberries, strawberries, etc.)
- 1 tbsp chia seeds or flaxseeds (optional, for added fiber)
- 1 tbsp shredded coconut (optional, for extra texture)
- Fresh herbs for garnish (optional, such as parsley or cilantro)
Instructions
- Scramble the Eggs: Heat olive oil or butter in a non-stick skillet over medium heat. Crack the eggs into a bowl, season with salt and pepper, and whisk until fully combined. Pour the eggs into the heated skillet and scramble until fully cooked and soft. Remove from heat and set aside.
- Assemble the Breakfast Bowl: In a bowl, arrange the scrambled eggs as the base. Top with sliced avocado, mixed berries, and a sprinkle of chia seeds or flaxseeds for added nutrition. Optionally, sprinkle shredded coconut for an extra layer of texture.
- Garnish and Serve: Garnish with fresh herbs like parsley or cilantro if desired, and enjoy immediately for the best flavor and freshness.
Notes
- Use ripe avocado for a creamy texture and better flavor.
- The berries can be fresh or thawed from frozen, depending on availability.
- Chia seeds or flaxseeds are optional but add fiber and omega-3 fatty acids.
- Shredded coconut adds a subtle sweetness and crunch but can be omitted for a lower-fat option.
- Cook eggs on medium heat to avoid overcooking and keep them soft and fluffy.
- This breakfast bowl is best enjoyed fresh but can be prepped ahead without avocado and berries, adding them right before serving.
