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Egg Bread Breakfast with Avocado

  • 190 Calories
  • Cook 10-15 Mins
  • Serves 1
Egg Bread Breakfast with Avocado

Ingredients

  • 1 tsp olive oil
  • 8 eggs
  • 2 avocados, stone removed and sliced
  • 2 tbsp pumpkins seeds
  • 2 plum tomatoes, sliced
  • 2-3 sprigs of dill, chopped

How to Make It

Heat the oil in a large frying pan and place 4 cooking rings inside.

Crack 4 of the eggs into the rings and using a fork or skewer, swirl the egg yolks into the whites to create an even mix in each ring.

Cook the egg “bread” on both sides for 1-2 minutes.

Remove the disks of egg from the pan and keep warm. Repeat with the other 4 eggs.

When cooked, place a disk of egg “bread” onto a plate, top with slices of avocado, tomatoes and pumpkin seeds. Top with another egg “bread” and serve with a little dill on top.

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