Avocado Breakfast Bowl with Soft-Boiled Eggs
A vibrant morning bowl that combines creamy avocado, jammy soft-boiled eggs, and crisp bacon for a keto breakfast that keeps you full for hours. Perfect for busy weekdays — most of it can be prepped ahead.
By Keto Kitchen Hub Editorial · Published July 5, 2026
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 1
- Net Carbs
- 4 g
Instructions
- 1
Bring a small pot of water to a rolling boil. Gently lower eggs with a slotted spoon and set a timer for exactly 6 minutes 30 seconds for jammy centers.
- 2
While eggs cook, prepare an ice bath. Transfer eggs directly into ice water for 3 minutes, then peel under running water.
- 3
Arrange greens in a bowl. Fan out avocado slices, add cherry tomatoes and bacon.
- 4
Halve the eggs and set on top. Drizzle with olive oil and lemon juice, finish with flaky salt and pepper.
Nutrition (per serving)
- Calories
- 520
- Fat
- 42 g
- Protein
- 24 g
- Total Carbs
- 12 g
- Fiber
- 8 g
- Net Carbs
- 4 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Best assembled fresh. Hard-boil eggs and cook bacon up to 3 days in advance; slice avocado just before serving to prevent browning.
Expert tips
- For picture-perfect jammy yolks, use eggs straight from the fridge and don't skip the ice bath.
- Squeeze a little lemon juice over cut avocado to slow oxidation.
- Add a spoonful of kimchi or sauerkraut for gut-friendly probiotics.
Frequently asked questions
+Can I use hard-boiled eggs instead?
Absolutely. Boil for 9–10 minutes if you prefer fully set yolks.
+Is bacon really keto?
Yes, as long as you choose sugar-free bacon. Check the label for added dextrose or maple syrup.
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