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The Best Everything Spice Egg Avocado Yogurt Bowl.

This Everything Spice Egg Avocado Yogurt Bowl is a flavor-packed breakfast that combines creamy yogurt, rich avocado, and crunchy bagel spice!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 servings

Ingredients

  • 1 cup plain full-fat Greek yogurt
  • 1 cup cooked brown rice, farro, or quinoa
  • 2 eggs soft-boiled, poached, or fried
  • 1 avocado sliced
  • 1 tablespoon juice from lemon
  • 2 tablespoons everything bagel spice homemade or store-bought
  • 1 cup arugula or microgreens
  • Flaky sea salt
  • Extra virgin olive oil
  • Fresh chopped chives, basil, or dill for serving

Instructions

  • Prepare your grains by cooking 1 cup of brown rice, farro, or quinoa according to package instructions. This will take about 15-20 minutes. Once cooked, set aside.
  • In a medium saucepan, bring water to a gentle simmer. Carefully add the eggs and cook for 6-7 minutes for soft-boiled, or longer if you prefer them firmer. If you’re frying, heat a skillet over medium heat, add a splash of olive oil, and crack the eggs into the skillet. Cook until your desired doneness.
  • In a mixing bowl, combine 1 cup of plain full-fat Greek yogurt with the juice of 1 lemon. Stir until smooth and creamy.
  • In a serving bowl, start with a base of the yogurt mixture. Add the cooked grains, followed by the sliced avocado. Top with the prepared eggs—soft-boiled, poached, or fried.
  • Sprinkle 2 tablespoons of everything bagel spice over the top, then add a handful of arugula or microgreens. Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt. For a burst of freshness, sprinkle chopped chives, basil, or dill on top.

Equipment

  • Medium Saucepan
  • Skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons

Notes

  • Cooked grains can be stored in an airtight container in the refrigerator for up to 4-5 days.
  • Soft-boiled eggs are best eaten fresh but can be stored in the refrigerator for up to 2 days if kept in their shells.
  • To prevent browning, sprinkle leftover avocado with lemon juice and store in an airtight container.