Carb-Cut Morning Fuel: Eggs & Avocado
There is a quiet confidence to a plate this honest. Two perfectly boiled eggs, half an avocado at the height of its ripeness, and nothing more than salt and a generous turn of pepper. It's the breakfast you make when you want to feel sharp by mid-morning — clean fats, steady protein, no sugar crash in sight.
Instructions
- 01
Bring a small pot of water to a gentle boil. Lower the eggs in carefully and cook for 8–10 minutes for jammy-to-firm yolks.
- 02
Drain and transfer the eggs to a bowl of cold water. Once cool, peel and slice them in half lengthwise.
- 03
Halve the avocado, remove the pit, and cut into clean slices straight from the skin.
- 04
Arrange the eggs and avocado together on a small plate, fanning the slices for height.
- 05
Finish with flaky sea salt and a generous crack of black pepper. Serve immediately while the avocado is still bright.
- ✦For perfectly jammy yolks, time the eggs from the moment they hit the water — 8 minutes for soft, 10 for set.
- ✦Choose an avocado that yields gently to a press; a firm one will dull the dish.
- ✦A squeeze of lemon over the avocado keeps it green and lifts the flavour.
- ✦Add chilli flakes or za'atar when you want a little more character on the plate.
Nutrition
Approximate values — meant as a guide, not a verdict.
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