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Cook the eggs as desired—boiled, scrambled, or poached.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork.
Season the avocado with salt, pepper, and optional lemon juice or chili flakes.
Serve the eggs alongside or topped with the mashed avocado. Garnish with fresh herbs if desired.
Serving and Storage Tips:
Eat immediately for the best flavor and texture.
If storing, keep mashed avocado in an airtight container with a little lemon juice to prevent browning, and consume within 24 hours.
Leftover cooked eggs can be refrigerated up to 2 days.
Variations:
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