The creamiest, heartiest breakfast!
I have always thought egg salad was so icky, until recently I was in New York and had a bagel with egg, avocado creamy delicous-ness and I was converted. There are so many ways to mix this up and keep it fresh and it is such a hearty and delicious breakfast. I love eating it with pickled onions to help cut through the richness. Some other toppings of choice are: tomatoes, anything with spice, peppers add a good crunch, some lemon or lime or herbs would also be very welcome additions!
| Time: | 15 minutes | Serving size: | 1 serving |
Ingredients:
- 1 small avocado, roughly chopped
- 3 eggs
- 2 tbsp vegan ranch or mayo
- 1 tsp lemon juice
- Salt to taste
Directions:
- Fill a pot with water, to roughly the height of an egg. Bring that water to a boil.
- Add in eggs. Cook for 9 minutes. Remove eggs from pot and add to bowl with cold water, this will help them peel easier, and make them cool down faster so they don’t overcook and you’re able to handle them quicker.
- Roughly chop peeled eggs, add to bowl with avocado, ranch/mayo, lemon juice, salt and any other toppings you desire! Stir until everything is creamy and evenly coated.
- Serve alongside bread or potatoes and enjoy 😊
Bowlin' on a Budget 
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