Health Shelf

Recipe · Eggs · Breakfast

Boiled Eggs with Avocado & Tomatoes

All recipes

Boiled Eggs with Avocado & Tomatoes

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

A fuss-free, no-fry breakfast plate.

Cuisine
British
Serves
1
Prep
4 min
Cook
8 min
Total
12 min
Difficulty
Easy

Gluten-freeDairy-freeNut-freeVegetarian

Equipment: Saucepan

Ingredients

  • 3 eggs
  • ½ ripe avocado, sliced
  • 5 cherry tomatoes, halved
  • Drizzle of olive oil
  • Salt and black pepper

Optional extras

  • Squeeze of lemon

Method

  1. Lower the eggs into boiling water and simmer for 7–8 minutes for just-set yolks.
  2. Meanwhile, arrange the avocado and tomatoes on a plate.
  3. Drain the eggs, cool briefly under cold water, then peel and halve.
  4. Add the eggs to the plate, drizzle with oil and lemon, season, and serve.

Swaps and tips

Boil a few extra eggs to keep in the fridge for fast breakfasts and snacks. A sprinkle of chilli flakes adds a lift.

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
26 g6 g6 g36 g452 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

More recipes like this

Eggs · 8 min

Mushroom and Spinach Scramble

Eggs scrambled with mushrooms and spinach.
Pork · 26 min

Baked Egg & Bacon Muffins

Make a batch to grab through the week.
Eggs · 8 min

Soft Eggs and Asparagus

Dippy eggs with asparagus soldiers.
Eggs · 10 min

Avocado and Eggs

Boiled eggs with sliced avocado.

← All recipes

Recipe disclaimer

See our full disclaimer.

Feedback on this recipe