Good morning! A first food post and just in time for breakfast. I've run into avocados on sale and ended up buying two to try. Since I've never bought nor made anything with avocados, I was on a mission to make interesting meals using this unusual fruit. Yes, a nutrient-dense fruit. Interestingly, avocado actually belongs to the berry family. That's why it's often used in smoothies and desserts. I, however, used it as a bread spread for breakfast, pasta paste for lunch and as a substitute for mayo in a tuna salad. This post is dedicated to the first.
For quite some time now I've been using only whole grain bread. Mind you, it tastes nothing like bread. It's soggy and sour but I've learned to love it. Especially because it has a longer shelf life - I keep it in the fridge. It's pricier than the other integral breads, but because it's much more filling, you eat a lot less of it.
To start off, I cut up a leek while frying eggs in olive oil. Please feel free to use any veggies you have. A great addition to eggs are mushrooms, for example. I then placed the leek on top of the eggs, when fried on one side. Next, scoop out the avocado and season it with salt and pepper. For two bread slices I used one half of an avocado. Spread the avocado thickly on the bread slices. You really want to taste the buttery texture of the avocado paste. Place the fried eggs on top and enjoy!
A quick and nutritious breakfast full of fiber, healthy monounsaturated fats and plenty of vitamins and essential nutrients. I guarantee you'll be full until lunch time.