Instructions

• Cook the 2 eggs using your preferred method: soft-boiled (6–7 minutes in boiling water, then plunge into an ice bath or cold water), poached (3–4 minutes in gently simmering water), or fried (2–4 minutes until whites are set). Keep the eggs warm or set aside.
• While the eggs cook, halve, pit, and slice the avocado. Squeeze the juice from the lemon and set aside.
• Divide the yogurt evenly between 2 bowls (about 1/2 cup per bowl). Spread it into a layer in the bottom of each bowl.
• Divide the cooked brown rice, farro, or quinoa evenly between the bowls (about 1/2 cup per bowl) and add it on top of the yogurt.
• Place 1 egg into each bowl. Add the sliced avocado to each bowl.
• Divide the lemon juice evenly over the two bowls (about half the juice per bowl). Drizzle each bowl lightly with extra virgin olive oil.
• Sprinkle the 2 tablespoons of everything bagel spice evenly between the two bowls (about 1 tablespoon per bowl). Add the arugula or microgreens, divided between the bowls.
• Finish each bowl with a pinch of flaky sea salt to taste and a sprinkle of the fresh chopped chives, basil, or dill. Serve immediately.