Avocados… it took me a long time to add them to my regular food repertoire. they are not up everyone’s alley, but once your hooked, your hooked. I add them to my lunches (especially now since I’m trying to cut meat out of my diet… post to follow), and even put some on my morning bagels.
The other day I came up with a delicious breakfast of avocado and egg on toast. sounds simple, i know. And I’m pretty sure I saw something similar on Pinterest but this one is all my own Creation.
We always buy fresh bread from the bakery at the grocery store, and this week’s find was Rosemary and Olive Oil Bread (YUM) which only added to the flavor of this morning treat. I toasted the bread slices, smeared it with fresh avocado and topped it with the egg salad I made yesterday. Sprinkle with salt and pepper… and voila – Breakfast!
- 2 slices of Rosemary and Olive Oil bread (or any bread you have on hand)
- 1 fresh Avocado
- 1 Egg
- Salt & Pepper to taste
It’s that Easy! Now I did mention that I had egg salad, not just plain egg. I made it for lunch the previous day and had some left over. All I did was mix an egg with ‘Just Mayo’, a more natural version of mayonnaise. You can also use plain Greek Yogurt or as I put in the ingredient list, just plain egg. I also had some blueberry Kefir on the side. Breakfasto completo. Enjoy!