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Egg, Avocado and Edamame Bowl

Make egg, avocado and edamame bowl, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 3 steps

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Egg, Avocado and Edamame Bowl, plated and ready to serve. — The finished recipe. Egg, Avocado and Edamame Bowl

Ingredients 1 to 6 for egg, avocado and edamame bowl arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large, about 110 g Egg. 80 g Edamame beans, shelled (From frozen, boiled for three minutes. Shelled weight. In the pod, about half of what you weigh is pod.). Half an avocado (70 g) Avocado (Flesh only. Half a medium avocado is about 70 g.). 80 g Cucumber. 5 g Sesame seeds (Toasted in a dry pan for a minute until they pop.). 2 tsp (10 g) Tamari

Ingredients 7 to 8 for egg, avocado and edamame bowl arranged separately on a dark worktop. — Ingredients 7 to 8. A squeeze Lime juice. A pinch Chilli flakes

Egg, Avocado and Edamame Bowl, preparation step 1: Boil the eggs for seven minutes, then cool in cold water and peel. Boil the edamame for three minutes in the same water. — Step 1. Boil the eggs for seven minutes, then cool in cold water and peel. Boil the edamame for three minutes in the same water.

Egg, Avocado and Edamame Bowl, preparation step 2: Dice the cucumber and slice the avocado. Arrange with the edamame in a bowl. — Step 2. Dice the cucumber and slice the avocado. Arrange with the edamame in a bowl.

The finished egg, avocado and edamame bowl. — Step 3. Halve the eggs and lay them on top, spoon over the tamari and lime, and finish with the sesame seeds and chilli flakes.

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