Eggs for Dinner.

Serves 1 · Prep: 5 min · Cook: 10 min

Build Your Meal

Quality Protein, choose one
3–5 eggs
2 eggs + 3 oz smoked salmon
3 eggs + 2 breakfast sausages
3 eggs + ½ cup cottage cheese

Non-Starchy Veggies
2–3 cups side salad, or sautéed greens

Healthy Fats
½ avocado
½ tsp lemon juice
½ tsp fresh basil, cilantro, mint, or micro greens

Complex Carbs (Optional)
1 slice sourdough or GF bread

Skipping the Complex Carb?
1 serving low-carb bread (Hero, Royo), or skip the toast and serve the eggs over greens

Extras
Sea salt and black pepper

Make It

1. Toast the bread.

2. Mash the avocado with the lemon juice, herbs, sea salt and black pepper into a coarse paste. Spread it over the toast.

3. Cook your eggs. Fried, scrambled, poached, boiled, or as an omelette.

4. Top the toast and serve with your side salad or sautéed greens.

Make It Your Own

Four ways to top it.

Asian 2 whole eggs plus 4 egg whites, scrambled, with sriracha.

Australian 3–4 soft-boiled eggs, 1 Tbsp sunflower seeds, red pepper flakes.

Mexican 3–4 sunny side up eggs with fresh cilantro.

Greek 3 hard-boiled eggs, sliced cucumber, 8 pitted Kalamata olives, 2 Tbsp feta. Skip the avocado on this one, the olives and feta are your two fats.

Notes

• Eggs are not just for breakfast. This is the meal for the night you cannot face cooking, and it is a Balanced Meal like any other.

• Egg yolks count toward your Healthy Fats. At 4 to 5 whole eggs, cook in a spray and pick either the avocado or the oil.

• Mash the avocado on warm toast, not cold. It spreads better.