This is a super easy and delicious recipe that I made a few weeks ago for myself for breakfast (not sure whether or not I could get Joe to try this). It was nutritious, really tasty, and filling, and it took almost no time to make… that’s a perfect recipe in my book!
recipe adapted from Rachael Ray
1 teaspoon butter
1 egg, beaten
1 slice of bread, toasted (I used leftover Italian bread)
In a small nonstick pan, melt the butter over medium heat. Add the egg and season (I used a little bit of salt and pepper) and scramble. In a small bowl, mash avocado and season (again, I just used a little bit of salt and pepper) and spread on toast. Top with scrambled egg and enjoy! Optional: sprinkle with pepper and top with hot sauce.
I hope you all have a wonderful weekend! I’m off to the hospital to see our baby girl who is two weeks old today! These last two weeks have definitely been the fastest two weeks of my life (and they’re right up there with most stressful and overwhelming, too)… but also extremely amazing and exciting! We’re hoping to have her home soon! I can’t wait to share pictures with you guys!