Avocado Bowls with Poached Egg

5 from 1 vote

Avocado Bowls with Poached Egg

A very quick and easy recipe packed full of nutrition and flavour.

Course Breakfast, Dinner, Lunch

Cuisine Australian, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Vegetarian

Keyword avocado bowls with poached egg, keto avocado recipes, keto breakfast recipes, lchf avocado recipes, lchf breakfast recipes, low carb avocado recipes, low carb breakfast recipes, low carb nikki, quick and easy keto recipes

Prep Time 5

Cook Time 4

Total Time 9

Servings

Calories 560.6kcal

Ingredients

1 avocado
2 poached eggs
1 tsp extra virgin olive oil
¼ tsp onion powder
½ tsp garlic powder
2 tsp fresh chives, finely chopped
Optional dollop of sour cream

Instructions

Halve avocadoes lengthways going around the seed, twist and pull apart. Remove and discard the seed, I gently whack it with a knife then twist and pull the knife and the seed out.
Scoop out the avocado flesh and add to a small bowl. Mash roughly with a fork. Add olive oil, onion, garlic powder and most of the chives, reserving some chives to sprinkle on top of the eggs and mix together.
Make poached eggs according to recipe (or your own method if you prefer). While the eggs are draining on the paper towel, divide the avocado mixture and add back to the two halved avocado shells.
Make a small hole in the centre of each pile of avocado, similar to the one left by the seed, to sit the poached eggs on. This will ensure they don’t slide off or pour down the sides of your avocado bowls. Place avocado halves on your serving plate.
Add your poached eggs on top and garnish with reserved chives. Serve with a dollop of sour cream on the side if preferred.

Notes

Net Carbs - 6.4g

Nutrition