Breakfast Bowl with Eggs, Tomatoes, Avocado, and Toast
A quick and satisfying breakfast bowl with soft eggs, fresh tomatoes, creamy avocado, and peppery arugula, served with crispy toast.
- Total time
- 15 min
- Servings
- 1
- Calories
- 550
- Protein
- 20g
quickhealthyamericanvegetariangluten freeeggscreamycrispy
Ingredients
- 2 large eggs
- 1 cup cherry tomatoes
- 1 medium avocado
- 2 cups arugula
- 2 slices bread
- 1 tablespoon olive oil
Instructions
- 1
Toast the 2 slices of bread until golden and crisp, about 3-4 minutes. Set aside.
- 2
Heat the 1 tbsp olive oil in a skillet over medium heat. Crack the 2 eggs into the pan and cook until whites are set but yolks are still runny, about 3-4 minutes.
- 3
Halve the 1 cup cherry tomatoes and dice the 1 avocado. In a bowl, toss with the 2 cups arugula.
- 4
Top the salad with the cooked eggs, season with salt and pepper, and serve with the toast on the side.
Tools you’ll need
- toaster
- skillet
- knife
- cutting board
- bowl
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