This is a great breakfast. It’s sweet. It’s a little spicy and savoury. The toast makes it feel filling. The avocado and honey drizzle with a sprinkle of crushed red pepper and salt make it feel elevated. It’s a personal favourite on the weekend. Try to time the bread to be toasted when the eggs are done so it all stays warm when you’re eating it.

Ingredients:

  • Piece of white bread or any bread of your choice
  • Half of a ripe avocado, mashed
  • One Egg, prepared sunny side up or how you prefer
  • Drizzle of honey (~1/3 tbsp)
  • Sprinkle of flaky salt
  • Dash of crushed red pepper flakes

Recipe:
Bring a pan over medium high heat, add a small amount of oil to lightly coat your pan. Crack one egg and let it cook for 2-5 minutes, depending on how well done you prefer the egg to be. Season the egg with a dash of pepper. While your egg is cooking, put your bread into the toaster to your desired level of toasted. Then slice an avocado in half, working around the pit, twist and separate in two. Take the avocado half without the pit, make vertical and horizontal slices to the fruit. Be mindful not to push too deep and pierce the skin. These cuts will make it easier to scoop out the avocado flesh. Scoop out the avocado into a bowl and mash. Now it’s time to plate your dish. Starting with your toast on your plate, spread the mashed avocado on your toast, add your cooked egg, drizzle with honey and then top with a sprinkle of red pepper flakes and flaky salt. Enjoy!

 

Estimated Nutrition: Calories: 332 | Protein: 12(g) | Carbohydrates: 37(g) | Fat: 12(g)