So, this is the breakfast of champions! Because it’s friggin’ easy. I’ve been eating this nearly every morning lately. And, I can make it fast.
I have a love of avocado. It’s a superfood, loaded with good fats so it’s filling and I love the consistency. I use it in tons of recipes. My kids love them.
So, being a Texan I feel like an expert of avocados. When I’m at the store, I pick up and squeeze each one to get the perfect one to use that day. If I’m getting a bunch, I’ll get firmer ones and let them ripen on the counter until they’re nearly perfect, then quickly put them in the fridge. *Tip–if you find great avocados, store them in your fridge, they’ll last days longer!
So, here’s your breakfast. All you need is…
First, take 2 pieces of gluten-free bread out of the freezer (if you haven’t tried gluten-free bread, you’re missing out.) Now, pop in the toaster. When they’re crisp and brown, slather on some Vegenaise.
Next, grab your avocado and slice in half vertically running your knife around the seed. With this one, I’m actually using the other half of one I used the day before and stored it in the fridge. That’s why you see a little browning on top, but it ain’t no thang. It still tastes great.
So, here’s the trick to get your seed out. Gently, saw a sharp knife into the center of the seed about a quarter inch and twist. It’ll pop right out. If you’re using an avocado that isn’t quite ripe, you’re gonna struggle here!
Next, you’ll take your little knife and score a little grid into your avocado. Be very careful here!! You can cut yourself very easily. Run your knife down as close to the skin of the avocado as you can. It’ll look like this…
Now, take a spoon and scoop out the “meat”. Plop it right onto your toast.
One last thing, sprinkle some paprika on top. It’s optional, but paprika is good for the skin so I always add it. Now you’re good to go!
This makes a filling fantastic breakfast!
Pin this for a breakfast idea later!
- 2 Pieces of Gluten-Free Bread
- 2 tsp of Vegenaise
- 1/2 Avocado
- Dash of Paprika