Egg & avocado breakfast bowl

Serves: 1
Preparation: 10 minutes
Cooking: About 15 minutes, overlapping with preparation
Total: About 25 minutes

Equipment

• Small saucepan and slotted spoon
• Medium frying pan, approximately 24cm wide
• Chopping board and knife
• Teaspoon, tablespoon and stirring spoon
• Bowl of cold water

Ingredients

• 2 large eggs
• ½ medium pepper, any colour
• ½ medium courgette (zucchini), approximately 100g
• 6 cherry tomatoes
• ½ ripe avocado
• 1 spring onion (green onion)
• 2 teaspoons olive or rapeseed oil
• A small pinch of salt
• A small pinch of ground black pepper
• 1 teaspoon lemon juice, optional
• 1 slice of toast, optional, to serve alongside

Before you start

Wash the pepper, courgette, tomatoes and spring onion.

Remove the pepper’s stalk, seeds and white inner ribs. Cut the flesh into pieces approximately 1–2cm wide.

Trim the courgette’s ends. Cut it lengthways in half, then across into half-moon slices about 5mm thick. Leave the skin on.

Cut each cherry tomato in half.

Trim the spring onion’s roots and wilted tips. Slice the white and green parts into thin rounds and set aside.

1. Boil the eggs

Place the eggs gently in the saucepan. Cover with cold water, with approximately 2.5cm of water above them.

Heat until the water begins to boil. Reduce the heat so it bubbles gently. Start a timer and cook for 8–10 minutes for firm yolks.

Lift the eggs out with a slotted spoon and place in cold water until cool enough to handle.

Look for: When cut open, the whites and yolks should be set.

2. Fry the pepper and courgette

Place the frying pan over medium heat. Add the oil and let it warm for about 30 seconds.

Add the pepper and cook for 3 minutes, stirring occasionally.

Add the courgette, salt and pepper. Spread the vegetables across the pan and cook for 3–4 minutes, stirring occasionally.

3. Add the cherry tomatoes

Add the halved tomatoes and cook everything for another 3–4 minutes. Stir gently so the tomatoes keep some shape.

Look for: The courgette should be tender with a few golden patches. The peppers should soften, and the tomatoes should release a little juice without completely breaking down.

If the vegetables brown too quickly: Lower the heat. If they stick, add a tablespoon of water and stir gently.

If the courgette is still firm: Cook for another minute or two, checking with a fork.

4. Prepare the avocado and eggs

Place the avocado on a chopping board. Carefully cut lengthways around the stone and twist the halves apart. Use the half without the stone.

Scoop out the flesh with a spoon and cut it into bite-sized pieces. Toss with the optional lemon juice.

Gently crack and peel the cooled eggs. Rinse away any shell fragments and cut each egg into quarters.

5. Assemble your bowl

Spoon the warm vegetables and their juices into a bowl. Add the avocado and egg pieces, then scatter the spring onion over the top.

Taste before adding more seasoning. Serve straight away, with optional toast alongside.

Beginner’s notes

• Choosing an avocado: It should give slightly when gently pressed, without feeling mushy.
• Keep the avocado fresh: Add it at the end; it doesn’t need frying.
• Take your time: You can boil and peel the eggs before starting the vegetables if managing two pans feels difficult.
• Serving suggestion: The accompanying image is AI-generated; the finished appearance will vary.

Allergen notes

Contains egg. Optional toast may contain wheat/gluten and other allergens; check its label and anything you add.