Rejuvenating Nordic Keto Brunch Bowl

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 4 large eggs
• 2 cups baby spinach, chopped
• 1/2 cup cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (180°C). Grease a muffin tin with olive oil or line with paper cups.
2. Crack each egg into a separate ramekin, then carefully pour into the prepared muffin tin compartments. Season with salt and pepper.
3. Bake the eggs in the preheated oven for 15 18 minutes, or until the whites are set and yolks are cooked to your desired consistency. Remove from the oven and let cool.
4. In a large bowl, combine cherry tomatoes, cucumber, spinach, and basil leaves. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.
5. Assemble the brunch bowls by dividing the mixed salad among 4 bowls. Top each with 2 slices of avocado, a cooked egg, and a sprinkle of crumbled feta cheese.

Chef’s Insight

This recipe highlights the beauty of simplicity and freshness, making it perfect for a rejuvenating brunch.

Notes

Adjust the seasoning to taste and use fresh, high-quality ingredients for the best flavor.