Description
A colorful and nourishing breakfast bowl filled with fluffy scrambled eggs, jammy soft-boiled eggs, creamy avocado, fresh fruit, and crisp greens. It's a balanced meal packed with protein, healthy fats, and vibrant flavors to start the day.
Ingredients
4 scrambled eggs
2 soft-boiled eggs
1 avocado, sliced
4 strawberries, sliced
1 handful blueberries
1 kiwi, sliced
5 cherry tomatoes
Mixed lettuce greens
Chili flakes
Salt to taste
Black pepper to taste
Instructions
- Cook the scrambled eggs in a nonstick skillet over medium-low heat until soft, fluffy, and fully cooked.
- Bring water to a boil and cook the eggs for 6–7 minutes for a jammy center. Transfer them to cold water, peel, and cut them in half.
- Slice the avocado, strawberries, and kiwi.
- Arrange the mixed lettuce greens in a large serving bowl or plate.
- Arrange the avocado, strawberries, blueberries, kiwi, and cherry tomatoes around the greens.
- Add the scrambled eggs and halved soft-boiled eggs to the bowl.
- Season with chili flakes, salt, and black pepper to taste.
- Serve immediately while the eggs are warm and the fruits are fresh.
Notes
Add grilled chicken or smoked salmon for extra protein.
Substitute lettuce with baby spinach, kale, or arugula.
Add almonds, walnuts, chia seeds, or pumpkin seeds for extra crunch.
Drizzle with olive oil or a light vinaigrette if desired.
Swap the fruit with mango, raspberries, blackberries, or pineapple based on seasonality.
Top with crumbled feta or goat cheese for extra creaminess.
Store ingredients separately in airtight containers for up to 2 days and slice the avocado just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 17 g
- Sodium: 430 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 565 mg
