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Home > Breakfast & Brunch > Guacamole and Egg Breakfast Bowl

Guacamole and Egg Breakfast Bowl

Published November 4, 2015, Updated September 10, 2018 By Nicky Corbishley 6 Comments

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This Guacamole and Egg Breakfast Bowl contains homemade mild guacamole (I held off on the garlic and fresh chillies – it is breakfast after all), sliced up egg, baby spinach and a lovely dollop of sour cream. The sweet chilli sauce is optional – but if you’re in two minds, then definitely go for it!Guacamole and Egg Breakfast Bowl

Ok, granted it does look a bit like salad, and it’s a far cry from the comforting stacks of pancakes, Asian recipes (like my favourite Sesame Chicken), hot smoothies or chocolate banana oat cookies that I generally post.

However, this Guacamole and Egg Breakfast Bowl is pretty darn amazing.

Eat-every-single-bite-and-then-be-a-little-bit-sad-that-it’s-gone-amazing. Crunchy chunks of toast are optional:Overhead Photo of Guacamole and Egg Breakfast Bowl with Limes and Coriander in the background

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But I prefer it with the toast (of course).

This is what I had on Monday for breakfast and it kept me going all morning whilst I wrote my income report.  Ooh ooh by the way, thank you so much for all the lovely comments and emails regarding the report. I was so nervous publishing my first one.

I guess sharing ones’ income isn’t a common thing, and I was worried I’d regret it, but all of your messages have spurred me on to keep going with them. Plus, I’m hoping that reporting back will also keep me accountable for continuing to experiment, build and grow Kitchen Sanctuary.

Coming back to the breakfast bowl: Are you a guacamole fan?

I was messaging Chris on Monday (he was at work) and I mentioned I’d had this amazing egg and guac breakfast, and his reply? An emoticon puking green stuff!!!
I should mention that he hates eggs – unless they’re in cakes or egg-fried-rice– and he’s not a fan of guacamole – unless it’s served with a big vat of chilli. But a puking emoticon? Peh!

Well I hope you’re all in my camp and this looks like your kind of breakfast (no more puking emoticons please :-)).

The Guacamole and Egg Breakfast Bowl Recipe:

Guacamole & Egg Breakfast Bowl

A delicious, healthy and filling breakfast - ready in 10 mins too!
5 from 1 vote
Print Rate
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Course: Breakfast, Brunch, Lunch
Cuisine: American, British, Mexican
Keyword: Any Time Of the year, Quick and Easy
Servings: 1 Serving
Author: Nicky @ Kitchensanctuary.com

Ingredients

  • 1 egg room temperature
  • 1 cup baby spinach leaves
  • 1/8 red onion peeled and finely sliced
  • 1 small piece toast chopped into chunks
  • 1 tbsp sour cream
  • 2 tsp sweet chilli sauce
  • Pinch black pepper

Guacamole:

  • 1 ripe avocado peeled, de-stoned and roughly chopped
  • 1/8 red onion peeled and finely chopped
  • 1 tbsp chopped coriander/cilantro
  • Pinch of salt
  • Pinch of pepper
  • Juice of half a lime

Instructions

  • Place the egg in a pan of cold water, bring to the boil, then simmer for 5-6 minutes. Turn off the heat and drain off the water. Leave the egg to cool (you can put it in some cold water to speed up the process if you like). Peel the egg and slice in half.
  • Now make the guacamole by mashing all of the guacamole ingredients together.
  • Place the spinach in a bowl, top with the guacamole, egg, slices of red onion, cubes of toast, a blob of sour cream, a drizzle of sweet chilli sauce and a sprinkle of pepper, then serve.

Recipe Video

Recipe Notes

Nutritional Information is per serving.

Nutritional Information

Nutrition Facts
Guacamole & Egg Breakfast Bowl
Amount Per Serving
Calories 510 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 7g 35%
Cholesterol 170mg 57%
Sodium 339mg 14%
Potassium 1202mg 34%
Total Carbohydrates 38g 13%
Dietary Fiber 14g 56%
Sugars 8g
Protein 13g 26%
Vitamin A 68.4%
Vitamin C 37%
Calcium 11.8%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Filed Under: Breakfast & Brunch, Gluten Free, Lunch, Salads, Sides

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  1. R. E. Bradshaw says

    March 6, 2018 at 3:37 pm

    That really was amazing.

    Reply
  2. Claudia | The Brick Kitchen says

    November 6, 2015 at 7:14 am

    That looks amazing! Love the idea of a mexican twist on a green breakfast bowl, and those poached eggs are perfect 🙂

    Reply
    • Nicky Corbishley says

      November 10, 2015 at 11:43 pm

      Thanks Claudia 🙂

      Reply
  3. athleticavocado says

    November 6, 2015 at 2:51 am

    Oh my goodness, this recipe is HEAVEN!! who could say no to avocado for breakfast?

    Reply
    • Nicky Corbishley says

      November 10, 2015 at 11:43 pm

      Tee hee I completely agree 🙂

      Reply

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I’m Nicky – recipe creator, chocolate devourer, wife and mum. Hope you enjoy the recipes!

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