Eggs and avocado
This super-simple yet ultra-satisfying breakfast provides much-needed morning protein and healthy fat. Starting the day this way paves the way for more healthy choices fueled by a clear mind and substantial nutrition.
Celtic sea salt
Place eggs in a saucepot with enough water to cover and bring to a boil. Once boiling, set timer for 5 minutes.
Drain eggs and allow to cool for a few minutes. Slice avocado in half and remove pit. Using a knife, slice avocado in the shell, making cross-hatch lines. Scoop out cubes from each half into 2 bowls using a spoon.
Once eggs are cool, peel shells and reserve for compost. Chop egg and add to avocado bowl. Season with Celtic salt and enjoy. Serves 2.