Eggs with Avocado and Salsa

This super-simple paleo breakfast recipe combines fluffy scrambled eggs with avocado slices and salsa. Almonds are added as a crunchy and unusual topping for extra protein. To make this dish more substantial, try serving it with salmon or bacon, or alongside some fresh fruit if you’d like a lighter meal.

Eggs with Avocado and Salsa
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Eggs with Avocado and Salsa

Servings 2

Total Time: 10 minutes

Cook Time: 10 minutes

Nutrition Information

calories 415

carbohydrate 13g

protein 21g

fat 32g


  • 4 large egg(s)
  • 1/2 medium avocado(s) sliced
  • 1/2 cup(s) almonds sliced or slivered
  • 4 tablespoon(s) salsa


  1. Heat non-stick skillet over medium-high heat.
  2. Beat eggs in a small bowl, and pour into skillet.
  3. Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).
  4. Top with almonds, avocado and salsa. Season with freshly ground black pepper and sea salt, if desired.

This recipe inspired in part or in whole from here