YOUR SOLIN GENERATED RECIPE
Berry Chia Yogurt Bowl with Avocado
Hard-boiled eggs served alongside a chilled Greek yogurt bowl topped with vibrant berries and crunchy seeds, paired with buttery avocado for a clean, nourishing breakfast.
INGREDIENTS
0.75 cup non-fat Greek yogurt
2 large eggs
1 tbsp mozzarella cheese
0.5 tbsp chia seeds
0.5 tbsp flaxseeds
0.13 whole avocado
0.25 cup blueberries
0.25 cup strawberries
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the eggs in a small saucepan, cover with water, bring to a boil, then cover and let sit off the heat for 9 minutes.
Scoop the Greek yogurt into a medium bowl and smooth the surface with the back of a spoon.
Rinse the blueberries and strawberries, then slice the strawberries into thin halves.
Top the yogurt with the chia seeds, flaxseeds, and fresh berries in an organized pattern.
Peel the eggs under cold running water, slice them in half, and sprinkle with the shredded mozzarella while still warm.
Slice the avocado into thin wedges and place them on the side of the plate next to the eggs.
Season the eggs and avocado with sea salt and black pepper before serving alongside the yogurt bowl.