Stacey's Stir

In our home, we REALLY love breakfast. Most mornings, we grab a bowl of Chia Seed Pudding or blend up a berry and spinach smoothie as we’re sprinting out the door. But, on those rare, slow mornings when we’re able to spend a little more time in the kitchen we treat ourselves to avocado toast.

Avocado Toast is my favorite breakfast for two reasons – one being because the mixture of the feta, avocado, and a runny egg is to die for! Second, and most importantly is because Patrick is the egg chef in our home and prefers to make this meal by himself! So, all I have to do is pour a cup of coffee, pull up a chair and watch.

To call this a “recipe” would be a stretch. All it takes is a few ingredients and about 20 minutes, but the outcome is very impressive. Patrick and I are convinced that if we ever opened a restaurant, this toast alone could keep us in business.

So, if you have time for a slow morning this weekend (or at least 20 minutes to spare) I highly suggest that you cut up some fresh fruit, fry up a couple slices of bacon, and put together a piece of avocado toast. Mimosas are never a bad idea, either!

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Avocado Toast

Ingredients

• 1 avocado
• 2 slices of whole wheat toast (or English muffins)
• 2-3 oz. feta
• 2 eggs
• salt & pepper

Directions

1. Preheat the oven to 350°.
2. Slice the avocado open vertically and remove the pit. Slice the avocado inside of the skin, not piercing through the skin. Using a spoon, scoop the avocado out of the skin and into a bowl. Set aside.
3. Crumble the feta evenly over the slices of bread.
4. Toast the bread in the oven for 12 minutes.
5. While bread is toasting. Prepare your eggs however you like them. (We prefer over-easy and over-medium, but scrambled would work well here, also.)
6. Assemble your toast – Spread the avocado slices on the feta-topped bread, add your egg, and sprinkle with salt and pepper to taste.

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Happy stirring!

xoxo, Stacey