Low Carb Egg Bowl
Servings: 1
  • 1 1/2 arugula
  • 1/4 cup grape tomatoes
  • 1/2 avocado
  • 2 eggs
  1. Boil some water and add 1 tbsp vinegar. This helps the eggs stay together. 

  2. Add in the eggs to the water one at a time, turn the heat down to low. Cook for 4 minutes for soft poached egg. 

  3. Add your arugula, grape tomatoes and avocado to a bowl or plate while your eggs cook. 

  4. Remove eggs from water and place on top of salad.