Japanese Keto Egg & Avocado Breakfast Bowl

Japanese · 20 min · vegetarian, dairy-free, keto, low-carb

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Ingredients

• 4 large Eggs
• 2 medium Avocado
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Sesame oil
• 2 stalks Green onions
• 1 tsp Sesame seeds

Method

1. Bring a pot of water to a gentle boil and cook the eggs for 7-8 minutes for soft-boiled eggs. Cool in ice water, peel, and set aside.
2. Slice the avocados in half, remove the pits, and cut into slices.
3. In a small bowl, mix soy sauce and sesame oil to create a dressing.
4. Chop green onions finely.
5. Assemble the bowls by placing sliced avocados in each serving dish. Add the peeled eggs cut in halves or quarters.
6. Drizzle the soy-sesame dressing over the eggs and avocado.
7. Sprinkle with chopped green onions and sesame seeds.
8. Serve immediately for a fresh, savory breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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