Description
A simple, nourishing bowl built around perfectly boiled eggs, fresh vegetables, and flavorful seasonings—ideal for a quick breakfast, lunch, or light dinner.
Ingredients
- 4 large eggs
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes or paprika (optional)
- Fresh herbs (parsley or chives), optional
Instructions
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 9–10 minutes.
- Transfer eggs to an ice bath, cool completely, then peel.
- Slice eggs in half.
- Divide cooked rice or quinoa between bowls.
- Arrange boiled eggs, avocado, tomatoes, and cucumber on top.
- Drizzle with olive oil and season with salt and black pepper.
- Garnish with herbs and optional spices before serving.
Notes
- Jammy eggs can be used by boiling for 7 minutes instead.
- Add a drizzle of hot sauce or tahini for extra flavor.
- Great for meal prep when components are stored separately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: International