Rich and Savory Breakfast Power Bowl
Prep time
Cook time
Total time
Serves: 2
  • 2 large eggs
  • ½ small to medium avocado, peeled
  • 6 ounces So Delicious Dairy-Free Plain Cultured Coconut Milk
  • ½ tablespoon balsamic vinegar
  • ¼ teaspoon soy sauce (or wheat-free tamari for gluten-free)
  • ¼ teaspoon maple syrup
  • 1 tablespoon olive oil
  • ¼ teaspoon curry powder
  • Pinch salt
  1. Prepare cold water in a bowl (large enough to put 2 eggs)
  2. Make soft boiled eggs. In a saucepan, bring enough water to cook eggs to a boil. Reduce heat to medium heat, place eggs in a saucepan and simmer for 3-5 minutes (your desired doneness). Remove eggs from the saucepan and put eggs in the prepared bowl of cold water. Let cool.
  3. While eggs are cooking, make 2 kinds of sauce. In a small bowl, mix together balsamic vinegar, soy sauce and maple syrup. In another small bowl, mix together olive oil and curry powder. Add salt to taste.
  4. Slice avocado crosswise thinly.
  5. Put 3 oz of cultured coconut milk into each serving microwave safe bowl and microwave on high for about 30 seconds. (just warm them up). Sprinkle pinch of salt.
  6. Remove the egg shells, cut each egg into half lengthwise and put on yogurt in each bowl. Put avocados evenly and drizzle the balsamic sauce and olive oil curry sauce on top.
Recipe by Go Dairy Free at