Avocado, egg & tomato bowl
Four named ingredients. The eggs listed are raw ingredients to cook, not an automatic match for an unknown prepared egg dish.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Serving inspiration, not a photograph of a tested recipe. Photo creditsHere's how.
- 01
Boil the eggs until whites and yolks are firm; allow about 10 to 12 minutes once simmering, depending on egg size. Cool briefly and peel.
- 02
Wash and chop the tomato. Dice the measured avocado flesh.
- 03
Arrange in a bowl with the cooked eggs and drizzle with olive oil. Serve immediately.
Four named ingredients. The eggs listed are raw ingredients to cook, not an automatic match for an unknown prepared egg dish.
Clear information. Better decisions.
Food safety: Cook eggs until both the white and yolk are firm; egg dishes should reach 71°C / 160°F. FoodSafety.gov temperature guidance.
*Time: 15 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
