Avocado Breakfast Bowl

I’m still on the fence on if this idea is genius or crazy, but either way, I can confirm an avocado bread bowl is my new favorite way to eat avocado toast. Because why eat one slice of toast when you could have 17 little ones, y’know?

This is a new-style way to eat breakfast, almost a deconstructed toast bowl. It has an avocado zhoug, two jammy eggs and scallions for texture and flavor. And EBTB seasoning…because of course 😉

Ingredients for this avocado toast bowl

My inspo for this recipe is a twist on avocado toast, kind of ridic, I know. This recipe is broken into three different pieces, the bread and scallion mix, the avocado zhoug and the jammy eggs. Super simple all around. I broke down the ingredients list here:

For the avocado zhoug

• 1 large avocado ripe
• 1 cup fresh cilantro
• 2-3 small thai red chilies omit if you don’t like spice
• 2 cloves garlic
• 2 tbsp olive oil
• 1 lemon juiced
• 1 & 1/2 tsp kosher salt
• 1/2 cup ice water

For the toast bowl

• 2 slices fresh sourdough
• 3-4 large scallion stalks
• 1 tbsp olive oil
• 2 large eggs
• Everything But the Bagel seasoning optional for topping

How to prepare the bread for this breakfast bowl

The bread process for this bowl is simple – just think of it as making a bunch of tiny toasts (and if y’all call these croutons istg….)

But tear the bread up into pieces that are about the size of your thumb. Not too small, not too big. And it’s totally ok to have multiple kinds of sizes. That’s half the fun and will give the bowl a nice, varied look.

Set your broiler on high and drizzle olive oil on the bread. If you’re feeling spices, this is a great place to add those too.

Scrunch up the bread in the oil so that it soaks into the bread. Broil it for about 2-3 minutes or until it turns golden brown.

And that’s it for the tiny toast portion!

How to make the avocado zhoug sauce

This sauce is such a staple in my house. It’s derrived from a zhoug sauce, but I tweaked it slightly by adding the avocaod!

The avocado means we can cut down on the olive oil in the recipe, while still keeping the delicious flavor that we get from the fat.

The whole gist of the sauce is blend and combine. And I recommend putting in all the ingredients at once! After that you can adjust the lemon juice and salt to taste.

How to make the perfect jammy egg

I am a firm believer in the 6-minute jammy egg. It’s so easy and so perfect. Here are my jammy egg quick tips:

1. Add your eggs when the water is at a high rolling boil – and not any earlier! I know it’s tempting to add when the water is just starting to boil, but waiting until you have a rolling boil will make all the difference.
2. Prepare a bowl of ice water while the eggs are boiling.
3. After six minutes is up, immediately transfer the eggs from the boiling water to the ice bath. Let them chill in the ice bath for 5 minutes.

After all of this is done, I store my eggs in the fridge and they are ready and jammy for whenever you need them! In this recipe you can crack and peel the eggs right away.

Putting this recipe all together

To get the full effect of this avocado breakfast bowl (lol) here’s how to bring it all together:

Prepare the toast bowl

• Tear the sourdough bread into medium-sized pieces. Larger than croutons, but smaller than slices. The sizes can vary for each piece.
• Place the bread on a baking sheet and set your oven to broil on high.
• Drizzle 1 tbsp of olive oil over the bread and use your hands to scrunch the bread so the oil soaks in.
• Broil for 2-3 minutes or until golden brown.
• Slice the scallions in a thin diagonal. Add these to the baking sheet when the toast is out of the oven. Toss together.

Prepare the jammy eggs

• Bring a quart of water to a rolling boil. Gently drop in the eggs.
• Boil the eggs for six minutes. Prepare a bowl of ice water during this time.
• After six minutes is up, immediately move the eggs from the boiling water to the ice water. Let the sit for 5-10 minutes in the bowl while you prepare the avocado zhoug.

Prepare the avocado zhoug

• Add the avocado, cilantro, chilies, garlic, olive oil, lemon juice, salt and water to a blender. Blend until smooth.
• Add more ice water as needed until you reach the desired consistency.

And assemble

• Pour the bread and scallions into two medium sized bowls.
• Half the eggs and place one in each bowl.
• Top with the zhoug and optional Everything But the Bagel seasoning, and serve.

Looking for more toast and breakfast inspo?

You have found the food blogger for you 😉 Here are a few of my most popular:

And that’s it on how to make this avocado breakfast bowl…thing haha. I love it, and I hope you like it too!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Watch the recipe video here:

https://youtu.be/rlPiMQX4M2w