Buddhegg Bowl

See what I did there?! A perfect lunch for a summers day. It’s light yet still gives enough sustenance to power through.


  • Two large free range eggs
  • 1 Rooster
  • Bunch of Spinach
  • Bunch of Cherry Tomatoes
  • 1/2 Avocado
  • Paprika
  • Balsamic vinegar & Olive oil


  1. Soft boil the eggs. Boil for 6.5 mins and transfer to cold water for 2 mins. Peel the shells and slice in half.
  2. Meanwhile, chop up the rooster and fry in olive oil and garlic to make garlicy sauteed potatoes.
  3. Wilt the Spinach in a pan – use the same pan and oil the potatoes were fried in.
  4. Slice the Avocado and Cherry Tomatoes and arrange the ingredients in a bowl.
  5. Sprinkle paprika on top of the eggs and season the dish well.




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