Good morning, y’all and happy March! This year is flying! I’m not complaining, the quicker the beginning of the year goes, the sooner Spring and Summer is here! But this breakfast recipe is calling all avocado and egg lovers! This was definitely the highlight of my morning.
The best thing about Taco Tuesday is the moment when you realize you have left over guac! Then you realize you have whole wheat bread in the house and can make guac toasts the next morning for breakfast!!! And….everything just seems perfect! This is how my morning played out. Or, maybe I planned it?! hehe!
How to make:
1 slice whole wheat bread, toasted
1/2 cup guacamole or 1/2 avocado
1 egg, poached or cooked to liking
1/2 cup cherry tomatoes, sliced
Jalapeños, sliced
Handful of parsley
Handful of basil
1/4 cup olive oil
Lime wedge
Pinch of salt
Bring a small pot of water to boil to poach egg. Or cook egg to your liking.
I like to use an egg poaching ladle for this part to make the job a bit easier.
When the water boils, gentle place egg in the boiling water using the egg ladle. Wait 10 seconds before releasing, then cook until done to your liking.
While the egg is cooking, toast the bread.
Once the toast is finished, transfer to a dish and spread on guacamole or mashed avocado.
Once the egg is finished, gently slide it onto the toast.
Add basil and parsley to a food processor and slowly stream in about ¼ cup olive oil until desired consistency.
Sprinkle with a pinch of himalayan salt.
Serve with sliced tomatoes, jalapeños and a squeeze of lime (optional)
Drizzle with herb olive oil and enjoy! Store left over in fridge.
*using a tablespoon or two of vinegar, helps keep the egg together
- 1 slice whole wheat bread, toasted
- ½ cup guacamole or ½ avocado, mashed
- 1 eggs, poached or cooked to liking
- ½ cup cherry tomatoes, sliced
- Jalapeños, sliced
- Handful of basil
- Handful of parsley
- ¼ cup olive oil
- Lime wedge
- Pinch of salt
- Bring a small pot of water to boil to poach egg. Or cook egg to your liking.
- I like to use an egg poacher for this part to make the job a bit easier.
- When the water boils, gentle place egg in the boiling water using the egg ladle. Wait 10 seconds before releasing, then cook until done to your liking.
- While the egg is cooking, toast the bread.
- Once the toast is finished, transfer to a dish and spread on guacamole or mashed avocado.
- Once the egg is finished, gently slide it onto the toast.
- Add basil and parsley to a food processor and slowly stream in about ¼ cup olive oil until desired consistency.
- Sprinkle with a pinch of himalayan salt.
- Serve with sliced tomatoes, jalapeños and a squeeze of lime (optional)
- Drizzle with herb olive oil and enjoy! Store left over in fridge.
