Here to share one of my absolute favorite breakfasts, one incredibly easy to make, delicious and super nourishing . It will give you a lot of power to keep you going the whole day.
It’s obviously with avocado (dóh…all of my favorite breakfasts actually contain avocado). Can you imagine someone getting excited at the prospect of having avocado the next day !? NO ?…well, think again . From the time I buy it (hard as a stone, argh, cause that’s how avocados are in Europe, can’t complain about this enough) until the moment I slice my knife into it, I check it every day, feel it as it ripens and thinking what form it will take for my next meal. This all goes in my head, it sound crazy in words . And my friend and I are texting each other when we find already ripe ones in the store (totally nuts), cause this mean NO WAITING TIME . We don’t text about discounts on shoes, the newest lipstick or bags…nope, we text
about avocado…weird hippies !
You can also be a hippy and share with me when you find a ripe avocado !
My tips on avocado:
- a ripe avocado should be soft to the touch, but not too soft and mushy
- remove the little button it has on the top: Green = ripe, Brown = spoiled
- if you buy a hard avocado, leave it at room temperature on the kitchen counter for 3-5 days until it’s ready and becomes soft, then I store it in the fridge until I use it
How to peel an avocado here
1 egg, hard boiled
1 ripe avocado, stoned and peeled
2 teaspoons (10 ml) lemon juice
1 tablespoon finely chopped parsley (optional)
2 slices of favorite bread
Salt and pepper
- Hard boil the egg and cut it slices.
- Slice avocado in 4, peel the slices, take the stone out and cut in into cubes, in a small bowl. Mash it with a fork until there are no large pieces left. Add the lemon juice, pinch of pepper and stir. Optionally, add parsley.
- Toast the bread and spread the avocado over it, then top with slices of the boiled egg.
- Add a bit more salt and pepper if you like
- Quick , easy and nourishing
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