Most mornings, I would rather waste precious time squeezing in extra sleep than bother making myself breakfast. Cereal: too cold. Waffles, pancakes, and french toast: too sweet. Oatmeal: too starchy. Bacon: too greasy. And frankly, that early in the morning, the only thing that sounds good are eggs, which take too much time to make. Time I could be stealing to catch some extra shuteye. (I’m not a morning person, can you tell?)
There’s just one problem with this, however. My stomach starts growling in a major way by 10:30am. Totally embarrassing during meetings.
But recently, I found myself with a loaf of whole wheat toast calling my name from the office kitchen. We had cream cheese and hummus in the office fridge too, but just toast and spread didn’t give me a lot of hope that I’d stay full till lunchtime.
When I got home, I noticed a lone avocado sitting in my crisper (I know it didn’t belong there, but it was) that had been in there for way too long. Instead of dumping it in a salad or on a sandwich, I came up with the idea of slicing it and topping it on my toast the next morning.
And so my now “usual” breakfast was born. It is healthy, filling, and full of protein, which I need to get me through the day. And, it’s awesomely tasty. Score.
Half a ripe Haas avocado, sliced
Cream cheese spread or hummus (I like spicy, garlic or roasted red pepper)
2 slices of whole wheat bread
-Go ahead and toast your bread slices till they’re golden brown. You’ll appreciate the crunch, so make sure you get them nice and toasty.
-Then spread on your cream cheese or hummus, and top with avocado slices.
-You can also sprinkle them with some black pepper and sea salt, thin red onions, or even a fried egg on top. Personalize it and enjoy!
*To store the extra half of your avocado, make sure you leave the pit in it. This will prevent browning and keep it fresher, longer. Store in a zipper bag in the fridge.