Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.

Start by preparing your eggs. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes for soft-boiled, slightly jammy yolks. If you prefer firmer yolks, cook for up to 9 minutes.
Once done, immediately transfer the eggs to a bowl of ice water to stop the cooking process. After a few minutes, gently peel the shells and set the eggs aside.

While the eggs are boiling, steam the broccoli florets for about 3–4 minutes until bright green and tender. Avoid overcooking to keep their crunch and nutrients intact.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring occasionally until they turn golden brown and release their aroma. Season lightly with salt and pepper.

Now comes the fun part — building your colorful bowl!
In a wide bowl, arrange the sliced avocado, cucumber, steamed broccoli, and sautéed mushrooms neatly in sections. Carefully cut the soft-boiled eggs in half and place them in the center of the bowl, yolk side up.

Drizzle the remaining olive oil over the top, sprinkle a few pumpkin seeds for a crunchy texture, and season everything with salt and freshly cracked black pepper. For a refreshing twist, squeeze a bit of lemon juice over the veggies before serving.