Clean Eating Breakfast Bowl with Eggs, Avocado & Spinach

Instructions

Step 1: Heat olive oil or butter in a non-stick skillet over medium heat.

Step 2: Crack both eggs into the skillet and cook sunny-side up until the whites are set but yolks remain runny, about 3 to 4 minutes.

Step 3: While the eggs cook, add fresh spinach to a bowl and lightly massage it to soften, if desired.

Step 4: Arrange the spinach in your serving bowl, then add the sliced avocado and halved cherry tomatoes around it.

Step 5: Once the eggs are cooked, carefully transfer them to the center of your bowl.

Step 6: Season everything with salt, freshly cracked black pepper, and optional chili flakes or paprika to taste.

Step 7: Serve immediately and enjoy your nutrient-packed breakfast.

Storage and Reheating Tips

This breakfast bowl is best enjoyed fresh, but you can prepare components ahead. Cook your eggs fresh each morning, and store sliced avocado, cherry tomatoes, and spinach in separate airtight containers in the refrigerator for up to 2 days.

If you must store the assembled bowl, keep it in the fridge for no more than a few hours. The avocado and eggs don’t reheat well together, so we recommend eating this bowl cold or reheating only the spinach and tomatoes gently.

For meal prep success, cook a batch of hard-boiled eggs instead and store them separately. You can then quickly assemble fresh bowls each morning with minimal effort.