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.
Cookuntil the white is opaque and the yolk has set, will take 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