If you’re on the lookout for a breakfast that’s vibrant, nourishing, and bursting with fresh flavors, the Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe is exactly what you need. This colorful bowl combines creamy avocado slices, juicy cherry tomatoes, sweet corn, and a perfectly cooked sunny-side-up egg all nestled on a bed of peppery greens. Every bite feels like sunshine on your plate, making it a breakfast that’s as delightful to look at as it is to savor. Whether you’re rushing out or enjoying a leisurely morning, this bowl energizes and satisfies with the best of nature’s morning harvest.
Ingredients You’ll Need
The beauty of the Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe lies in its simplicity. Each ingredient is carefully chosen to bring brightness, creaminess, and a mix of textures that make every forkful exciting. Let’s break down the essentials that come together effortlessly for a wholesome start to your day.
- 1 egg: The star of the bowl, providing rich protein and that satisfying, runny yolk that ties everything together.
- 1 avocado, sliced: Creamy and buttery, avocado adds luscious texture and healthy fats to keep you full and happy.
- 1 cup cherry tomatoes, halved: These tiny bursts of sweetness add vibrant color and a juicy pop in every mouthful.
- 1 cup corn (fresh or canned): Sweet and slightly crunchy, corn lends a mellow contrast to the creaminess of avocado.
- 1 cup mixed greens or arugula: Peppery greens create a fresh, leafy base that balances the richness perfectly.
- 1 tsp olive oil (optional): Just a light drizzle enhances flavor and adds a smooth sheen to the bowl.
- Salt & pepper to taste: Simple seasoning to highlight every ingredient’s natural flavor.
- Fresh parsley for garnish: Adds a hint of herbal brightness and a lovely finishing touch.
How to Make Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe
Step 1: Fry the Egg
Start by heating a non-stick frying pan over medium heat, adding a splash of olive oil if you like to prevent sticking. Crack your egg in carefully and cook it sunny-side-up until the whites are fully set but the yolk remains beautifully runny. Season with a pinch of salt and freshly ground pepper to bring out the egg’s natural richness — this perfectly cooked egg will be the crown jewel of your bowl.
Step 2: Prepare the Bowl
While the egg is cooking, grab your favorite mixing bowl and start layering. Begin with a generous handful of mixed greens or peppery arugula as your base. Arrange the sliced avocado around the edges carefully to show off its creamy texture. Next, add the halved cherry tomatoes and a cup of sweet corn for those bursts of flavor and freshness that elevate the entire dish.
Step 3: Add the Egg
Once your sunny-side-up egg is ready, gently place it in the center of the bowl, turning it into a feast for both your eyes and your taste buds. The golden yolk invites you to break into it and mix with the other ingredients, creating a luscious, flavorful harmony. Top with fresh parsley or any herbs you love for a bright, fragrant finish.
Step 4: Serve Fresh
Before digging in, drizzle a teaspoon of olive oil over the bowl to add a silky finish and an extra depth of flavor if you haven’t done so already. Serve immediately to enjoy the contrasting textures and colors at their freshest. This bowl is a celebration of simple, natural goodness rolled into one gorgeous dish.
How to Serve Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe
Garnishes
Fresh parsley sprigs are a classic choice for this bowl, lending a burst of herbal brightness. You can also experiment with a sprinkle of chili flakes for some heat, a dash of smoked paprika for earthiness, or even thinly sliced green onions to add crunch and mild sharpness. The key is to keep the garnishes fresh and light, enhancing without overpowering.
Side Dishes
This breakfast bowl stands out beautifully on its own, but if you want to round out your meal, serving it alongside a slice of crusty whole-grain toast or a warm, flakey croissant can be wonderful. A small bowl of seasonal fruit or a smoothie can add extra vitamins and balance the savory flavors with natural sweetness, making your morning meal feel indulgent yet wholesome.
Creative Ways to Present
Presentation matters when you want to savor a dish fully, and this bowl is no exception. Try layering the ingredients in a glass jar for a portable breakfast or assemble the bowl in colorful ceramic dishes to bring that sunshine vibe right to your table. If you’re hosting brunch, arrange multiple bowls on a wooden board with small bowls of extra toppings so everyone can customize their own Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to one day. Keep the egg separate if possible to maintain its texture. The avocado may brown slightly but a squeeze of lemon juice before storing helps keep it fresh longer.
Freezing
This dish is best enjoyed fresh and does not freeze well because of the delicate greens, fresh tomatoes, and avocado. Freezing will alter the textures, making the ingredients mushy upon thawing, so it’s definitely one to savor right away.
Reheating
For leftover bowls without the egg, a quick warm-up in a skillet or microwave is fine, but avoid reheating the egg to preserve its sunny-side-up perfection. Adding fresh avocado slices and greens back in after warming can revive the crispness and creaminess you love in this bowl.
FAQs
Can I use canned corn for the Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe?
Absolutely! Canned corn is a convenient and tasty option. Just be sure to drain it well and give it a quick rinse to remove excess salt or syrup if present. Fresh corn will add a bit more crunch and sweetness, but canned works wonderfully when fresh is out of season.
Is it possible to make this recipe vegan-friendly?
Yes! To keep the bright flavors but make it vegan, simply skip the egg or replace it with a tofu scramble or a chickpea “egg” patty. The avocado and veggies maintain the creaminess and freshness that make the bowl so satisfying.
What type of greens works best in the Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe?
Both mixed greens and arugula are fantastic choices here. Arugula gives a peppery, slightly spicy bite, while mixed greens tend to be milder and softer. Choose according to your preference or what’s freshest and available.
Can I prepare some parts of the bowl ahead of time?
You can slice the avocado and halve the cherry tomatoes ahead of time, but store the avocado with lemon juice to prevent browning. Keep the corn and greens ready as well, but assemble the bowl and cook the egg right before serving to enjoy optimal freshness.
What’s the best way to cook the egg for this breakfast bowl?
Cooking the egg sunny-side-up with a runny yolk is key for deliciousness. Use a non-stick pan over medium heat and cook gently until the whites are set but yolk remains soft. This allows the yolk to mix with the bowl’s ingredients, adding richness and binding everything together.
Final Thoughts
The Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe is more than just a morning meal; it’s a celebration of fresh, vibrant ingredients coming together in a bowl that feeds your body and delights your senses. It’s quick, easy, and endlessly adaptable, making it an ideal choice for any day when you want to start with something truly delicious. Give it a try and let this sunny bowl brighten up your breakfast routine in the tastiest way imaginable!
Print
Sunny Avocado Breakfast Bowl with Corn & Cherry Tomatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Sunny Avocado Breakfast Bowl featuring a perfectly cooked sunny-side-up egg, creamy avocado slices, sweet cherry tomatoes, fresh corn, and mixed greens. This wholesome bowl comes together quickly for a delicious and satisfying start to your day, packed with fresh flavors and a variety of textures.
Ingredients
Produce
- 1 avocado, sliced (plus extra for garnish)
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned)
- 1 cup mixed greens or arugula
- Fresh parsley for garnish
Protein
- 1 egg
Pantry
- 1 tsp olive oil (optional)
- Salt & pepper to taste
Instructions
- Fry the Egg: Heat a non-stick frying pan over medium heat and optionally add a teaspoon of olive oil to prevent sticking. Crack the egg carefully into the pan and cook sunny-side-up until the whites are fully set but the yolk remains runny. Season the egg with salt and pepper to taste.
- Prepare the Bowl: In a serving bowl, start by layering one cup of mixed greens or arugula at the bottom. Arrange the sliced avocado neatly around the edges, then scatter the halved cherry tomatoes and cooked or canned corn over the greens for a colorful, fresh base.
- Add the Egg: Once the egg is cooked to your liking, gently transfer it to the center of the bowl on top of the vegetables. This adds a rich, creamy texture and beautiful presentation. Garnish the bowl with fresh parsley or any additional toppings you like to enhance flavor and visual appeal.
- Serve Fresh: Drizzle with a little olive oil if desired for extra richness, then serve immediately to enjoy the full freshness and vibrant flavors of this healthy breakfast bowl.
Notes
- Use fresh corn for better texture and sweetness, or canned corn for convenience.
- For a vegan version, substitute the egg with a tofu scramble or omit entirely.
- Adjust seasoning according to taste; a pinch of chili flakes can add a nice kick.
- Serve immediately to enjoy the egg at its best and prevent avocado browning.
- Optional olive oil enhances flavor but can be omitted for lower fat content.
