Breakfast Bowl with Egg and Avocado

1. 1 Eggspack 10 pcs ≈ $1.93 2 pcs
2. 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
3. 3 Cherry tomatoespack 250 g ≈ $2.50 100 g
4. 4 Fresh spinachpack 150 g ≈ $2.50 50 g
5. 5 Quinoapack 500 g ≈ $5.00 80 g
6. 6 Olive oil 8 ml
7. 7 Sesame seeds 5 g
8. 8 Lemon≈ $4.70 per kg 20 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the quinoa⁵, add 170 ml water, season with salt, and cook for 15 minutes until tender, then leave covered for 3 minutes.

2. Lower the eggs¹ into boiling water and cook for 7–8 minutes until the whites are set and the yolks are soft, then cool and peel.

3. Halve the cherry³ tomatoes, slice the avocado², and drizzle with lemon⁸ juice.

4. Quickly warm the spinach in a pan with 3 ml olive oil for 1 minute, until the leaves just wilt.

5. Mix the remaining olive oil, lemon⁸ juice, salt, and pepper.

6. Spoon the quinoa⁵ into a bowl as the base, add the eggs¹, avocado², cherry³ tomatoes, and spinach in sections, drizzle with the dressing, and sprinkle with sesame seeds.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.