There's something so incredibly satisfying about avocados. Maybe it's the color, or the smoothness, or the way they can be turned into something as amazing and near holiness as guac. I love them in nearly everything, particularly anything with bacon, like
this salad from one of my favorite food blogs, and I would love to try it on something a little more dressed up for dinnertime, like
this amazing looking pizza (adobe...? cilantro...? shredded roasted chicken...? greek yogurt...? HI). Although it's filling and somewhat of a dominating texture on foods, avocado also makes a great accent in that it's flavor is not overwhelming, and it compliments other stronger tastes like citrus, smoky, salty...you name it. Since the versatility of this fun little guy can work at almost any meal, I decided to try it for breakfast. Here at college, I am probably malnourished most of the time (do cheezits and Franzia have protein...?) so working healthy foods into my diet is imperative. I made this all the time while I was abroad in our tiny third world-esque kitchen in Bologna, and I'm dying to try it here too. It's the perfect mix of warm runny egg and cool, refreshing avocado, and I put a bunch of black pepper on it and a bit of sea salt to spice it up. You could also try red pepper flakes, or throw in some chunks of toasted bread. My sad, limp, cold cinnamon raisin bagel from this morning is green with envy.
Ingredients
- 1 egg fried over easy (still runny but with a golden brown crust)
- 1 whole avocado, halved. Keep one of the halves intact and place the egg directly over it, and chop the other half up for extra bite sized chunks on the side.
- salt, pepper, red pepper flakes to taste.
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