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Breakfast Lettuce Cups

Active Time: 20 minutes / Cook Time: 5 minutes / Total Time: 20 minutes

Makes 2 servings



  • 3 eggs
  • 2 tablespoons chopped chives
  • 1 jalapeno, seeded (optional)
  • 2 tablespoons chopped cilantro
  • 6 cherry tomatoes, quartered
  • 1/4 cup red pepper, diced
  • 1/4 teaspoon fine sea salt
  • Dash fresh ground pepper
  • 1 avocado, halved, pitted, and diced
  • 1 tablespoons mayonnaise (organic brand or organic avocado mayo)
  • 2 whole lettuce leaves or handful of fresh greens


  1. Gently place eggs in a small pot and cover with water. Heat over medium high until simmering. Remove from heat and cover for 9 minutes.
  2. While eggs are cooking, gently mix remaining ingredients together in a mixing bowl, adding the avocado and mayonnaise in at the end.
  3. Drain and rinse eggs under cold water. Once cool enough to peel, peel and dice.
  4. Gently fold into the lettuce cup filling.
  5. To serve, plate 1 lettuce cup on each of two plates and fill with 1/2 the mixture each