Description
Start your day right with a delightful Avocado Fried Egg and Veggie Brunch Plate. This vibrant and nutritious dish features perfectly cooked eggs paired with a colorful array of fresh veggies, making it a feast for both the eyes and the palate. Perfect for a leisurely brunch or an energy-boosting breakfast, this plate is both satisfying and easy to prepare.
Ingredients
– 2 large eggs
– 1 cup spinach or mixed greens
– 1 medium tomato, sliced
– 1/2 cucumber, sliced
– 1/2 avocado, sliced
– 1 small carrot, julienned or grated
– 2 slices of whole-grain bread (optional, for toasting)
– Salt and pepper, to taste
– 1 tbsp olive oil or butter for cooking the eggs
– Fresh herbs such as parsley or chives, chopped for garnish
– 1/2 lemon (optional, for squeezing over the veggies)
Instructions
1. Prepare the Veggies:
– Wash and prepare the spinach or mixed greens. Slice the tomato and cucumber. Slice the avocado, and julienne or grate the carrot.
– Arrange the veggies on a plate in a colorful and visually appealing manner.
2. Cook the Fried Eggs:
– Heat a non-stick skillet over medium heat and add olive oil or butter.
– Crack the eggs into the skillet carefully to keep the yolks intact.
– Cook for about 2-3 minutes, until the whites are set but the yolks remain runny. Season with salt and pepper.
– For firmer yolks, cover the skillet with a lid for the last minute.
3. Toast the Bread (Optional):
– While the eggs cook, toast the whole-grain bread slices until golden brown.
– Optionally, spread a little butter or avocado on the toast.
4. Assemble the Brunch Plate:
– Place the fried eggs on the plate with the arranged veggies.
– Add the toasted bread, if using.
– Garnish with freshly chopped herbs and squeeze lemon juice over veggies for added brightness, if desired.