📖 Instructions

1. First, gently cook the eggs. Crack two eggs into a small skillet over medium-low heat. Add a splash of water, then cover and cook until the whites are set but the yolks are still runny – about 3-4 minutes. This adds a delightful creaminess when you bite into them later. Season with a pinch of salt and pepper.
2. Next, prepare the avocado. Slice one ripe avocado in half, remove the pit, and carefully peel the skin. Slice one half into thin segments. Don't you just love the buttery texture of a perfectly ripe avocado?
3. Time to prep the prosciutto. If you have pre-sliced prosciutto, great! If not, carefully slice about 2-3 ounces into thin strips. A little goes a long way.
4. Assembling the bento box! In your bento box, arrange a bed of baby spinach or mixed greens. This creates a vibrant base for everything else. I once forgot the greens and felt the whole bento was kinda....sad looking.
5. Arrange the avocado slices artfully on top of the greens. Fan them out for a visually appealing presentation. It's all about presentation, right?
6. Drape the prosciutto strips over the avocado, creating a savory and salty contrast to the creamy avocado.
7. Gently place the cooked eggs on top of or beside the avocado and prosciutto. Be careful not to break the yolks!
8. Add a small container of your favorite dipping sauce. A balsamic glaze, honey-mustard, or even a simple vinaigrette works well. I am partial to a little sriracha mayo!
9. Seal the bento box and, if possible, keep it refrigerated until ready to eat. This helps maintain the freshness of the ingredients.
10. If you're feeling fancy, sprinkle some red pepper flakes for a lil' bit of heat, or some sesame seeds for a nutty crunch. Garnish game STRONG.