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Golden Eggs With Avocado Power Plate

A delightful medley of flavors featuring creamy avocado, sunny-side-up eggs, salty parmesan, and fresh blueberries, perfect for brunch or a quick meal.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces eggs Look for organic eggs for best quality.
  • 1 medium avocado, diced Use a ripe avocado for maximum creaminess.
  • 1/2 cup fresh blueberries Rinse before use.
  • 1/2 cup sauerkraut Provides tanginess to the dish.
  • 1/4 cup parmesan cheese, shaved
  • 1/4 cup mozzarella cheese, sliced
  • 1 tablespoon butter Adds richness to the eggs.
  • 1/2 teaspoon black pepper Freshly ground is best.
  • 1/2 teaspoon salt

Method
 

Cooking the Eggs
  1. Heat butter in a skillet over medium heat until melted.
  2. Crack the eggs into the skillet and fry them sunny-side up until the whites are set and the yolks stay runny.
Preparing Ingredients
  1. Dice the avocado into small cubes.
  2. Rinse the blueberries under cold water.
  3. Slice the mozzarella cheese into thin rounds and shave the parmesan.
Assembly
  1. Once the eggs are ready, arrange them on a plate with the diced avocado, blueberries, sauerkraut, and sliced cheeses.
  2. Sprinkle black pepper and salt over the eggs before serving.

Notes

For a chef-level flavor, add a dash of smoked paprika when frying the eggs. You can store leftovers in the fridge for up to 2 days.