California Avocado season is winding down
HomeRecipesMeals & DishesBreakfastCalifornia Avocado, Egg and Bulgur Breakfast Bowl

California Avocado, Egg and Bulgur Breakfast Bowl

Star ratingStar ratingStar ratingStar ratingStar rating (12)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 20 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 250
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 185mg
Sodium 450mg
Total Carbs 27g
Dietary Fiber 9g
Total Sugars 3g
Protein 11g
Potassium 619mg

Vitamin A 142 mcg; Vitamin C 27 mg; Calcium 62 mg; Iron 3 mg; Vitamin D 1 mcg; Folate 95 mcg; Omega 3 Fatty Acid 0.12 g

% Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 4%; Iron 15%; Vitamin D 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Fiber (32% DV) from the avocado and bulgur along with protein (22% DV) from the egg ensure this hearty breakfast bowl will keep you fueled throughout the day. Bulgur is a quick-cooking whole grain that you can batch cook ahead of time by boiling for 12-15 minutes and then draining off the excess liquid. Scramble, hard-boil, poach or fry the egg depending on your preference and serve with sriracha or hot sauce to spice things up.

Start cooking

Serves: 1

|
1/2 cup cooked bulgur, (made from about 3 tablespoons dry bulgur) 1 egg 5 cherry tomatoes, (or grape tomatoes), quartered 1/3 ripe, Fresh California Avocado, peeled, seeded and sliced 1/2 lime, juiced 1/8 tsp. smoked paprika 1/8 tsp. sea salt, or to taste 1/8 tsp. pepper, or to taste 1 Tbsp. parsley, or cilantro, chopped sriracha, or other hot sauce for topping (optional)
  1. Cook bulgur according to package directions.
  2. Heat a small non-stick skillet over low heat and fry egg to desired doneness.
  3. Or, boil water and boil or poach egg.
  4. Assemble breakfast bowl with cooked bulgur, cherry tomatoes and sliced avocado. Squeeze lime juice on avocado slices and top with egg.
  5. Sprinkle assembled breakfast bowl with smoked paprika and add salt and pepper to taste. Garnish with chopped parsley or cilantro and serve with sriracha or other hot sauce if desired.

 

Serving Suggestion: Cook your egg the way you like it, scrambled, hard-boiled, poached or fried.

Beverage Pairing: Cup of coffee or green tea.

Print recipe

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.

Recipe Tags: | View More Tags
Recipe Categories: Breakfast Dairy Free High Fiber Registered Dietitian Recipes Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles