Avocado with Egg and Tomato

Name: Avocado with Egg and Tomato
Total time: 10 min
Yield: 1
Ingredients: 140 g avocado; 110 g egg; 100 g tomato; 5 g olive oil; 5 g lemon juice; 5 g herbs

Healthy fats plus protein – keeps me full until lunch.

1 serving10 min

Nutrition per serving

446kcal6.1 gCarbs4.2 gSugar17.8 gProtein36.3 gFat10.5 gFibre

Ingredients

140 g avocado
110 g egg
100 g tomato
5 g olive oil
5 g lemon juice
5 g herbs

Preparation

Boil the eggs for 8–9 minutes (hard or slightly soft), rinse in cold water and peel.
Halve and pit the avocado, slice the flesh and immediately drizzle with lemon juice.
Arrange with the tomato slices and eggs, season with olive oil, salt, pepper and herbs.

Avocado provides mostly monounsaturated fatty acids and only about 1.8 g of usable carbs per 100 g – most of its carbohydrates are fiber.