Instructions
Step 1. Heat olive oil or butter in a large nonstick skillet over medium heat.
Step 2. Crack the eggs into the skillet and cook until the whites are fully set and the yolks remain runny, or cook to your desired doneness.
Step 3. Season the eggs with salt and black pepper while cooking.
Step 4. Slice the avocado and mozzarella cheese.
Step 5. Halve the cherry tomatoes and chop the cucumber into bite-sized pieces.
Step 6. Arrange the cooked eggs on one side of a serving plate.
Step 7. Place the sliced avocado next to the eggs.
Step 8. Add the mozzarella slices, cherry tomatoes, and cucumber around the plate.
Step 9. Sprinkle additional black pepper over the eggs if desired.
Step 10. Serve immediately while the eggs are warm.
Storage and Reheating Tips
Store leftover eggs in an airtight container in the refrigerator for up to 2 days.
Keep the avocado, mozzarella, tomatoes, and cucumber refrigerated in separate containers and consume within 1 to 2 days for the best freshness.
Reheat the eggs gently in a skillet over low heat or in the microwave for 20 to 30 seconds.
Avocado is best sliced fresh before serving to prevent browning.
This breakfast plate is not suitable for freezing due to the fresh vegetables and cheese.
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