Recipe: Avocado and eggs on toast

If you are like me, then you don’t really have a lot of time in the morning to get ready.  I know that if I don’t bring breakfast with me to work, then I will end up getting a muffin or some other fattening treat from the coffee shop — and then it’s all downhill from there.  If I start my day bad, the bad continues for the next 24 hours.

This week my latest thing is avocado and eggs on toast. Here’s how to make it:

  • Cut an avocado in half and scoop out one side with a fork. Mash it in a bowl. Drizzle a little olive oil on top and sprinkle chili seeds to add a little punch.  You can also add fresh red chili peppers if you have them.
  • Boil an egg and cut it into pieces.  Originally I had tried poaching eggs, but that was taking too long.  This way I can boil the eggs earlier in the week and have them ready.
  • Toast one slice of bread.  You can use gluten free, whole wheat or any type of bread. I sometimes will use rye bread, in which case, I don’t bother toasting it.
  • Optional: Add a piece of smoked salmon on top.

I pack the avocado and egg in little containers and then make everything when I get to work so the toast doesn’t get soggy, but that’s up to you.  You can also prepare the avocado the night before to save time.  But if you do it more than a day in advance, the avocado turns an ugly shade of brown.

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