Boiled Egg and Vegetable Bowl Recipe

Egg breakfast bowls don’t necessarily need to be made with scrambled eggs – boiled eggs with some vegetables are a great low-carb breakfast option as well. 

Ingredients:

• 1 small cucumber, sliced 
• ½ small broccoli, in florets 
• 1 small avocado, sliced 
• 1 tsp chia seeds 
• 1 tsp olive oil 
• 1 handful arugula leaves 
• 2 medium eggs 
• Salt, a pinch
• Ground black pepper, a pinch 
• 1 tsp lemon juice 

Instructions:

1. Boil the eggs for about 10min in a cooking pot of simmering water. Cool, peel, and slice the eggs into quarters.
2. In the meantime, add broccoli florets in a pot fitted with a steamer basket over water (or use a pot with a metal strainer or colander). Bring the water to a boil, cover the pot, and steam the broccoli for about 5min.
3. Assemble your low-carb breakfast bowl by adding steamed broccoli, sliced avocado, cucumber, arugula leaves, and eggs. Sprinkle it with chia seeds. Drizzle olive oil and lemon juice over the salad and sprinkle with salt and ground black pepper. Enjoy!

NOTE: Feel free to use frozen vegetables.

Nutritional information: