Japanese Keto Egg & Avocado Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 20 min · vegetarian, dairy-free, keto, low-carb
256 cal
13g protein
6g carbs
20g fat
per serving · estimated
Ingredients
- 2 large Eggs
- 1 medium Avocado
- 1 tbsp Soy sauce (gluten-free)
- 1/2 tbsp Sesame oil
- 1 stalks Green onions
- 1/2 tsp Sesame seeds
Method (tap to check — screen stays awake)
- 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.
- Slice the avocados in half, remove the pits, and cut into slices.
- In a small bowl, mix soy sauce and sesame oil to create a dressing.
- Chop green onions finely.
- Assemble the bowls by placing sliced avocados in each serving dish. Add the peeled eggs cut in halves or quarters.
- Drizzle the soy-sesame dressing over the eggs and avocado.
- Sprinkle with chopped green onions and sesame seeds.
- 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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