Well, I’ve missed the Breakfast Week, but breakfast is an all year round topic for me and so, maybe a little bit on purpose, I’m coming up with post a week after 🙂
Breakfast is my absolutely favourite meal of the day. Unfortunately, during the week, there is no time left for me to have sit down and have a quiet breakfast. I could get up half an hour earlier, but even though I love food, I enjoy sleeping too 🙂
In the week I stick to quick & healthy stuff – over-night oats, fruit shakes, yogurts with cereals, fruit… Usually I replace normal milk for alternatives like almond or hazelnut milk. I’m not very keen on coconut or soya milk, especially the coconut milk (the one meant for drinking, not the one in a can for cooking ;)) leaves a strange, greasy coat on my tongue… Can’t stand, whatever it’s mixed with.
At the weekend, after a week of “want-to-be-healthy” efforts, comes the feast! I love full English breakfast time to time, but the best for me is fresh bread, selection of cheeses, ham, eggs, proper butter…the traditional European breakfast! And also, avocado and eggs for breakfast – that’s a match made in heaven!
RECIPE: Avocado on a crispy toast with fried egg
- 2 avocados
- 4 slices of bread
- 4 eggs
- salt & pepper
- Extra Virgin Olive Oil (I use The Gift of Oil – probably the best olive oil I’ve ever tasted)
- Toast the bread
- Peel and cut avocados into chunky pieces, put on the toasts and drizzle with olive oil, lime juice and season with salt and pepper.
- Heat a little bit of olive oil in a frying pan, when hot, add the eggs and fry them until the white is firm and yolks still runny, don’t turn!
- Here we go…one of the best breakfast dishes is ready to enjoy 🙂
The eggs could also be poached, but believe me, this way the egg get a little bit of a crunch, which is a nice bonus. When I order fried eggs in the UK, I always get a white oily thing, so greasy that it would slide off the plate, if you weren’t careful enough…I don’t drown fried eggs in oil, they’re fried on less than a teaspoon of olive oil… 😉