Saturday morning found us in a rare place, sleeping in til 7:00 and no boys. Walking into our sun filled kitchen the first thing I noticed was a bowl, full of ripe avocados. Thinking they would be a great start to our weekend, I mulled over some thoughts and ideas with which I could put these to good use. It didn’t take long before I came up with this Saturday morning breakfast idea, good for any day that ends in y.
We make a lot of guacamole in our house, and although we’ve made a few things with avocado for Platter Talk in the past, we don’t use it nearly enough. This great little breakfast has just a few ingredients, and good health in the form of protein and the power-food nature of avocados. You can substitute a pita for the tortilla shell, or even a good old fashioned piece of toast. This one is full of flavor, nutrition, and crunch. Not a bad way to start any day. Speaking of day, here’s to hoping yours is off to a great start! -Dan
Crispy Egg and Avocado
- 3 avocados
- juice from 1/2 lemon
- 1 shallot finely chopped
- 2 eggs
- olive oil
- 2 soft tortilla shells
- salt and pepper to taste
Preheat oven to 350 degrees F.
Brush tortilla shells with olive oil, lightly salt.
Place in oven until brown and crispy, about 5 minutes
Meanwhile, mix avocado, lemon juice and shallots.
Salt to taste.
Remove tortillas from oven and spread avocado over each.
Place an egg on center of each tortilla and serve immediately.