Sunday is usually the “get things done” day of the week. Whether its catching up on tasks that didn’t get accomplished during the week or planning ahead for the upcoming work week, Sundays seem to fly by when all I really want to do is sit back, relax, and enjoy them. Grown up problems…
One thing I will NOT compromise on is Sunday morning breakfast with my love. Its our chance to linger over a cup of coffee, or tea for me, and discuss the upcoming week and talk about life. Sometimes we go to a restaurant for breakfast, but often we stay home in our pajamas and make breakfast together. Today we used the most perfectly ripe avocados, eggs, and fresh cherry tomatoes. Vegetables for breakfast are highly underrated and incredibly delicious!
While this recipe has a simple name, it will knock your socks off in flavor! Creamy mashed avocado sits atop a perfectly toasted piece of whole wheat bread. It is topped with a “fried” egg with a still runny yolk and, finally, balsamic blistered tomatoes. Is your mouth watering yet? As delicious as it is beautiful…I hope this simple and healthy breakfast makes it to your table very soon.
Ingredients (per 2 people)
- 4 slices whole wheat bread, toasted
- 2 c. cherry tomatoes
- 1/2 tsp. balsamic vinegar
- 1/2 tsp. olive oil
- 2 medium avocados
- 1/2 lemon
- 4 large eggs
- nonstick cooking spray
Begin by placing the cherry tomatoes in a small bowl and tossing them with the balsamic vinegar, olive oil, and a little bit of salt and pepper. Heat a small skillet over medium-high heat and add the tomatoes.
Let them cook for approximately 5 minutes then toss with a spatula; the tomatoes will soak up the balsamic vinegar and the skins will begin to blister and burst. Don’t worry if they get a little black on the skin…that’s what we are going for here. Once tomatoes begin to break down and are blistered on both sides, turn off the heat and let cool slightly.
Cut around the pit of the avocados and twist to open. Spoon the avocado flesh into a bowl and carefully tap the seed with a knife to remove it.
Discard the avocado shells and the seeds.
Squeeze the juice from half a lemon, being careful not to add the seeds, into the avocado mixture. Mash with a fork until it is mostly broken down; a few lumps are okay.
Season lightly with salt and pepper.
Now onto the “fried” eggs. Heat a skillet over medium heat, spray liberally with nonstick cooking spray, and add two eggs. Cook for about 3 minutes, until set on the bottom, then flip with a spatula; cook an additional 3-5 minutes depending how runny you like your yolk. Repeat with the remaining two eggs. I apologize for forgetting to take pictures of this step!
To assemble, place two pieces of toasted bread on a plate side by side…
Add a generous schmear of mashed avocado…
Next place one fried egg on each piece of bread…
And top with a few blistered tomatoes.
This avocado and egg toast was healthy, light, satisfying, and will definitely fuel me for the rest of the errands I have to run this morning.
Happy Sunday and, as always, enjoy!