Crispy Fried Egg and Avocado Bowl with Toasted Seeds

High ProteinLow Carb

A 470-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 large eggs
• 1 tbsp olive oil
• 1 ripe avocado, diced
• 1/4 cup mixed seeds (pumpkin, sunflower, flax), toasted
• 1 cup mixed greens
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions

1. Prep: Gather all ingredients. In a small bowl, whisk together apple cider vinegar, Dijon mustard, extra virgin olive oil, salt, and pepper for the vinaigrette. Set aside. Toast the mixed seeds in a dry pan on the hob over medium heat for 2-3 minutes until fragrant and lightly golden. Set aside to cool.
2. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Carefully crack 2 eggs into the pan, ensuring they don't touch. Cook for 2-3 minutes until the whites are set and crispy at the edges, and the yolk is still runny. Repeat with the remaining 2 eggs.
3. While eggs are frying, divide the mixed greens between two bowls.
4. Top each bowl of greens with half of the diced avocado.
5. Carefully place two crispy fried eggs on top of the greens and avocado in each bowl.
6. Drizzle the prepared vinaigrette over each bowl.
7. Generously sprinkle the toasted mixed seeds over the bowls.
8. Season with an additional pinch of salt, pepper, and red pepper flakes if desired.