Simple Egg & Avocado Plate

Here’s a super simple and nutritious recipe for a Egg & Avocado Plate. It’s quick, satisfying, and full of healthy fats and protein!

1-2 large eggs
1 ripe avocado
Salt and pepper, to taste
Olive oil, for cooking (optional)
Optional toppings: red pepper flakes, hot sauce, lemon juice, chopped herbs (like parsley or cilantro)

Cook the eggs:
- Scrambled: Crack the eggs into a bowl, beat with a fork, and season with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and add a little olive oil (or butter). Pour in the eggs and gently stir until cooked to your preferred consistency.
- Fried: Heat a little oil in a skillet over medium heat. Crack the eggs into the skillet and cook for 2-3 minutes until the whites are set but the yolk is still runny (or cook longer for firmer yolks).
- Boiled: For hard-boiled eggs, simply boil water, add the eggs, and cook for 9-12 minutes (adjust based on your yolk preference). For soft-boiled eggs, cook for about 6-7 minutes.
Prepare the avocado:
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl or directly onto the plate. Mash it lightly with a fork, and season with salt, pepper, and a squeeze of lemon or lime juice for extra flavor. (You can also keep it in slices for a more polished look).
Assemble the plate:
- Place your cooked eggs on the plate next to or on top of the mashed avocado.
Optional toppings:
- Sprinkle some red pepper flakes for a little heat, drizzle with hot sauce, or add some fresh herbs for extra flavor. You can also add a squeeze of lemon or lime to brighten everything up.

You can make this dish even heartier by adding some whole-grain toast or a side of sautéed greens like spinach.
For a more filling meal, add some cherry tomatoes, cucumber slices, or a sprinkle of feta cheese.

Enjoy this Egg & Avocado Plate as a quick breakfast, lunch, or snack! It’s nutritious, filling, and totally customizable!