Avocado & Egg Breakfast Bowl (Approx. 3g carbs per serving)

Ingredients

1 ripe avocado, halved and pitted

2 large eggs

1 tbsp extra virgin olive oil

1 tsp lemon juice

Pinch of sea salt and black pepper

Optional: chili flakes or chopped chives for garnish

Instructions:

Scoop a little avocado flesh from each half to create more space for the egg. Save the scooped

flesh for later.

Crack an egg into each avocado half.

Bake at 180°C (350°F) for 12–15 minutes or until the eggs are set.

Drizzle with olive oil, sprinkle with lemon juice, and season with salt and pepper.

Garnish with chili flakes or chives. Serve with the extra avocado scooped on the side.