The breakfast you make when you're rushed but refuse to skip the meal that keeps you going until lunch. No oven, no big cleanup — just a pan and two minutes of attention.

Avocado brings the satisfying fat, eggs bring the protein, and a squeeze of lemon wakes it all up without adding carbs.

Ingredients

  • 4 eggs
  • 1 ripe avocado
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Chili flakes (optional)
  • Salt, pepper

Steps

  • Heat the oil in a pan over medium heat.
  • Cook the eggs to your liking (scrambled or fried).
  • Slice the avocado and drizzle with lemon juice.
  • Assemble in a bowl, season, and add chili flakes.
  • Serve immediately.
Per serving1/2 recipe
Fat28 g
Protein19 g
Net carbs3 g
Calories340 kcal

Our tips

For a portable version, mash the avocado and scramble the eggs together — it also eats well cold, packed for the office.