Avocado Bowls with Poached Egg | Low Carb Nikki | Keto | LCHF | Low Carb

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If you’ve never tried avocado with eggs, you’re in for a treat! I used to always hate avocado, to me it just tasted like eating butter (another thing I didn’t like much except for in cooking). But it’s so nutritious and so widely used and favoured that I started introducing myself to it, first in small amounts like sushi and salad, then more and more. Now it is 100% one of my favourite foods and I can eat it straight from the shell with a spoon!

I love having the occasional breakfast fry up and started always adding avocado to my plate. It tastes fantastic both with bacon and fried eggs. Then I tried it in a simple recipe from Diet Doctor using boiled eggs and loved it that way too. Finally, I started ordering it in/with scrambled eggs and omelettes, which I also loved. But I had never tried them with poached eggs and imagined that with that runny egg yolk, it would be a fantastic pairing.

I’d also loved the idea of serving smashed or mashed avocado in the shells instead of just discarding them and decided to make this Avocado Bowls with Poached Egg recipe to satisfy all my wants. This recipe could really be as easy as just scooping out and roughly mashing the avocado before adding it back to the bowls and topping with the poached eggs, but I wanted to add a bit more flavour to the avocado. So I used some of my favourite basic ingredients I love with avocado and that I knew with go well with the egg too. The Avocado Bowls with Poached Egg turned out even better than I imagined.

That runny poached egg on top of these Avocado Bowls actually serves almost as a lovely sauce of some kind when you eat them. It’s also a very quick and easy meal that leaves you feeling incredibly full. I was surprised at how full I was with only one serving of these Avocado Bowls with Poached Egg and all the healthy fats are coming from the main ingredients themselves, rather than you having to add lots of extra fats to feel full. If you feel these Avocado Bowls with Poached Egg might not be quite filling enough for you, a nice side dollop of sour cream tastes great with this recipe and adds some more fat to your plate. This recipe is also great for using avocadoes that have started to get some black on them because mashing them hides any spots.

If you are one of those people that can’t stand your poached eggs runny, then you can always serve these Avocado Bowls with fully cooked eggs, but I’ll be shedding some tears for you because they won’t be anywhere near as yummy or aesthetically pleasing, at least in my opinion! The only time I’ll tolerate a fully cooked yolk myself is with boiled eggs, although I still prefer them at least a bit under.

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5 from 1 vote

Avocado Bowls with Poached Egg

A very quick and easy recipe packed full of nutrition and flavour.

Course Breakfast, Dinner, Lunch

Cuisine Australian, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Vegetarian

Keyword avocado bowls with poached egg, keto avocado recipes, keto breakfast recipes, lchf avocado recipes, lchf breakfast recipes, low carb avocado recipes, low carb breakfast recipes, low carb nikki, quick and easy keto recipes

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Servings 1

Calories 560.6kcal

Ingredients

• 1 avocado
• 2 poached eggs
• 1 tsp extra virgin olive oil
• ¼ tsp onion powder
• ½ tsp garlic powder
• 2 tsp fresh chives, finely chopped
• Optional dollop of sour cream

Instructions

• Halve avocadoes lengthways going around the seed, twist and pull apart. Remove and discard the seed, I gently whack it with a knife then twist and pull the knife and the seed out.
• Scoop out the avocado flesh and add to a small bowl. Mash roughly with a fork. Add olive oil, onion, garlic powder and most of the chives, reserving some chives to sprinkle on top of the eggs and mix together.
• Make poached eggs according to recipe (or your own method if you prefer). While the eggs are draining on the paper towel, divide the avocado mixture and add back to the two halved avocado shells.
• Make a small hole in the centre of each pile of avocado, similar to the one left by the seed, to sit the poached eggs on. This will ensure they don’t slide off or pour down the sides of your avocado bowls. Place avocado halves on your serving plate.
• Add your poached eggs on top and garnish with reserved chives. Serve with a dollop of sour cream on the side if preferred.
  

Notes

Net Carbs - 6.4g

Nutrition

Calories: 560.6kcal | Carbohydrates: 20.1g | Protein: 18.5g | Fat: 47.7g | Fiber: 13.7g | Sugar: 2.7g