Fruit and Egg Breakfast Plate
- 1/2 Tablespoon olive oil
- 2 large eggs
- 1 slice tomato
- 1/2 avocado peeled and sliced
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/4 cup blackberries
- 1 Tablespoon broccoli sprouts
Heat up olive oil in a medium pan, over a medium-low heat.
First crack two eggs into a small bowl.
When the butter has melted and begins to bubble, gently pour the egg into the skillet.
Cook until the white is opaque and the yolk has set, (about 2 minutes).
Add tomato slice at the same time when eggs are cooking. A small pinch of salt. Cook 3 minutes each side.
Turn heat off. Place berries, avocado, and broccoli sprouts around the eggs.
Calories: 208kcal | Protein: 8g | Fat: 158g | Saturated Fat: 31g | Sugar: 42g