I am by no means encouraging you to go out and get drunk just so you can make this recipe. In fact, if anyone did that just to eat some of my food, I would probably consider marrying them.
This is a combo that has over recent times, become a staple in my household. A classic twist on the ‘hungover fry-up’, I kept a few classics and modified a handful of items….
OK OK, I healthy-fied it.
Regardless of your feelings on a Sunday morning however, this breakfast is an easy and nutritious way to eat eggs and avocado together. Perfect for those on a student budget, anyone on a vegetarian diet, and can be made even better when avocados are on special; the only thing you will really be paying for is your precious time. But trust me here… It will not be wasted.
Easily adapted and added too, use this recipe below as a base starting point for your Sunday breaky feasts.
1 tsp coconut oil
4 large eggs, whisked lightly with a fork
1/2 cup milk (optional)
Salt and pepper to taste
3-4 pieces of wholegrain bread, toasted
1 batch of Avocado Smash
Heat a large pan with coconut oil over medium heat.
Crack eggs into a medium sized bowl and whisk lightly with a fork. Add in milk while whisking, and mix until all ingredients are combined. Season well.
Place bread in toaster. Toast (stating the obvious here aren’t I)
Add eggs to pan gently, letting the eggs settle for 20-30 seconds on the bottom of the pan. Carefully dragging your spatula through the middle of the eggs, separate base from the bottom of the pan and fold consistently to create a scrambled texture.
Remove immediately once eggs are cooked through, to avoid overcooking.
Top one piece of bread with eggs, and one with the 1/4 of the avocado smash mixture. Season and serve hot.