Eggs N' Guac Breakfast Bowl
1/2 Lemon (juiced)
Sea Salt & Black Pepper (to taste)
4 cups Baby Spinach
2 tbsps Red Onion (thinly sliced)
1 tbsp Extra Virgin Olive Oil
Place eggs in a pot of cold water, bring to a boil, then simmer for 5-6 minutes. Peel the eggs and slice in half.
Make guacamole by mashing avocado and mixing with lemon, sea salt and pepper to taste.
Divide spinach into bowls and top with guacamole, egg, red onion and olive oil. Enjoy!
Keep refrigerated in an air-tight container up to 3 days.
Hard boil your eggs in advance to save time.
MAKE IT SPICY
Add chili flakes.
MAKE IT VEGAN
Skip the eggs and add cooked chickpeas instead.
Try adding hot sauce, sunflower seeds, pumpkin seeds or hemp hearts.