Foodie Fridays: My Go-To Breakfast

I don't know what happened in the past three months, but my love for avocado really hit me. I seriously question how I ever lived without it... Still can't eat it plain, but give it to me on a sandwich, with tomato, I don't even care. Add a dash of salt and some pepper and I'm good to go.

Photo from Melina Hammer Photography

Anyway, my friends are starting to make fun of me for how much avocado I eat. I mean, it was on my turkey burger Wednesday night and I had it with my dinner last night. Basically, it's an addiction and now I'm set on getting you addicted too! (At least it's healthy, right?!)

My Go-To Breakfast

If I wake up in the morning and there's no avocado in my fridge it's a sad day. Believe it or not, it happened this morning. I was bummed because I had to resort to an egg white omelette (not my fave, even if there is one real egg in it.) Anyway, here's what I have on a normal day! It's a ritual I have a feeling won't be changing anytime soon. But moving on to the actual recipe...

You'll need:

- 1/2 avocado

- 1 english muffin

- 1tbsp. extra virgin olive oil

- Salt (to taste)

- Pepper (to taste)

First, cut up an avocado so you only have half to work with. Place the other half in a plastic bag and pop it back in the fridge! Place your english muffin into the toaster and while it's getting all nice and well, toasted, grab a bowl and smash up the avocado with a fork. Add salt and pepper to taste, smash it some more. By now, your english muffin should be ready and you can grab the olive oil! Pour 1/2 tbsp. over each side of the muffin, and then top with the mashed avocado. Voila! You've got yourself one great breakfast.

If you're an avocado lover, try it! I swear you won't regret it :)

1/2

xoxo & TGIF