Energizing Greek Keto Breakfast Bowl

Allergens

Eggs, Soy

Ingredients

• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 1/4 cup diced cucumber
• 1/4 cup chopped fresh parsley
• 1/2 avocado, sliced
• 1 poached egg per serving
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cherry tomatoes, Kalamata olives, diced cucumber, parsley, crumbled feta cheese, and a drizzle of olive oil. Season with salt and pepper. Gently toss the ingredients to evenly coat them in the oil and seasonings.
2. Poach eggs one at a time in a shallow pan filled with simmering water and a splash of vinegar. Cook for 3 4 minutes until whites are set, but yolks remain runny. Remove from heat and place on a paper towel to drain.
3. Divide the tomato mixture between two bowls. Top each bowl with sliced avocado and one poached egg. Season with additional salt and pepper as desired. Prep: 10 minutes, Cook: 5 minutes, Total: 15 minutes

Chef’s Insight

For extra protein, add grilled or baked chicken or fish to the dish.

Notes

This recipe is high in healthy fats and low in carbohydrates, making it an ideal choice for a ketogenic diet.