If “breakfast” evokes a chilly bowl of cornflakes and a fast cup of coffee, it’s time you treated yourself better. It’s hard to say which meal is our favorite, but here are the reasons to make the day’s first meal a good one. For a quick, healthy breakfast, avocado is your ally.
Half a medium-large avocado will be enough for two slices of toast. Keep the pit inside the unused avocado half, wrap it in a clean, previously-used plastic bag (here’s why we never throw plastic bags out), and store it in the refrigerator for a snack or guacamole later on.
While the toast is toasting, cook the scrambled eggs, then assemble everything on a plate. The whole thing shouldn’t take longer than 10 minutes.
Avocado and Egg Toast
Makes 2 slices of toast with toppings
Ingredients:
1-2 eggs
2 tablespoons chopped onion
1 tablespoon olive oil or butter
2 slices whole-grain toast
1/2 medium-large avocado
Salt, pepper, and paprika to taste
Sliced baby radish or other vegetable for garnish
A few coriander leaves or scallions
You’ll need 1-2 eggs, depending on the egg size and how loaded you like your toast.
Fry the chopped onion in the oil or butter until soft, but not browned.
Break the eggs into the skillet, reduce the heat, and cook, stirring, until the eggs are scrambled with the onions: about 2 minutes.
Season to taste.
Place the avocado half on a chopping block or flat plate. Cut 4-6 slices into the flesh, diagonally. With a large spoon, ease 2-3 slices right onto one slice of toast. Use a fork to gently smush the avocado slices onto the toast. Repeat with the second slice of toast. Salt the mashed avocado.
Spoon the scrambled eggs over the avocado. Sprinkle a little paprika over all. Garnish the toast with slices of baby radish, or a halves of cherry tomatoes, or a sliced cucumber, or a slice from a colorful bell pepper. Scatter the chopped cilantro or scallions over the plate. Remember to eat the garnish.
Not sure how to pick a good avocado? This video has great tips.
[youtube https://www.youtube.com/watch?v=Y8zfhXG5YT8?rel=0]
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
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