Avocado Toast Breakfast Bowl with Eggs & Fresh Fruit

Instructions

Step 1: Toast the whole-grain bread slices until golden brown and crispy on both sides.

Step 2: While the bread toasts, heat the olive oil or butter in a non-stick skillet over medium heat.

Step 3: Crack both eggs into the skillet and cook sunny-side up until the whites are set but the yolks remain runny, about 4-5 minutes. Season with salt and black pepper.

Step 4: In a small bowl, combine the diced avocado with lemon juice, salt, pepper, and chili flakes or paprika. Gently toss to combine.

Step 5: Spread the avocado mixture evenly over each slice of toasted bread.

Step 6: Arrange the avocado toast on a serving plate and top with the cooked eggs.

Step 7: Add the fresh strawberries and blueberries to the plate, creating a colorful breakfast bowl.

Step 8: Serve immediately alongside a glass of fresh orange juice.

Storage and Reheating Tips

This breakfast bowl is best enjoyed fresh and warm, but you can prepare components ahead of time. Store diced avocado in an airtight container with lemon juice to prevent browning, and keep berries in the refrigerator for up to 3 days.

Toast the bread fresh each morning for the best texture and flavor. If you need to store leftovers, keep the eggs and toast separate from the avocado and berries to maintain quality.

The orange juice should be served fresh and cold alongside your meal for the ideal brunch experience.