A light and satisfying breakfast or brunch plate featuring a perfectly fried egg, halved avocado drizzled with olive oil, fresh greens, and cherry tomatoes seasoned simply for clean, bold flavor.
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1 large egg
1 ripe avocado, halved and pitted
Β½ cup cherry tomatoes, halved
1 cup crisp romaine or butter lettuce leaves
1 tsp extra virgin olive oil
Salt & black pepper to taste
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1οΈβ£ Cook the Egg
Heat a nonstick pan over medium heat. Add a small amount of oil and crack in the egg. Cook sunny side up until the white is set but yolk is runny, about 3β4 minutes. Season with salt and pepper.
2οΈβ£ Prepare the Veggies
Rinse and dry lettuce and cherry tomatoes. Halve the tomatoes and set aside. Place lettuce and tomatoes on a plate.
3οΈβ£ Assemble the Plate
Add the halved avocado to the plate. Drizzle a little olive oil over the avocado. Season everything lightly with salt and freshly ground black pepper.
4οΈβ£ Serve Immediately
Best enjoyed fresh while the egg is warm and yolk soft.
Prep Time: 5 min
Cooking Time: 5 min
Total Time: 10 min
Kcal: ~390 kcal
Servings: 1