Avocado Eggs Breakfast

Ingredients

• ½ cup rice
• 6 brown eggs
• 2 tablespoons olive oil
• 2 cloves snow mountain garlic
• ¼ teaspoon dried ancho
• 4 cups chopped kale
• ¼ cup freshly grated Parmesan
• 1 avocado

Method

In a sizable saucepan, combine 1 cup of water and prepare the rice as directed on the package; then set it aside. In another large saucepan, place the eggs and add cold water until it is 1 inch above the eggs.

Bring the water to a boil and allow the eggs to cook for 1 minute. Afterward, cover the saucepan with a tightly fitting lid and remove it from the heat, letting the eggs sit for 8 to 10 minutes.

Once done, drain the water thoroughly and allow the eggs to cool before peeling and cutting them in half.

Heat olive oil in a spacious skillet over medium-high heat. Incorporate garlic and red pepper flakes, if desired. Sauté, stirring often, until aromatic, approximately 1-2 minutes.

Add kale and cook until it is wilted, which should take about 5-6 minutes. Mix in Parmesan cheese.

Transfer rice, eggs, kale, and avocado into meal prep containers.