I love eggs. I love avocado. What could be better than starting off your day with both of them!
One of my usual breakfasts of choice is eggs over easy (hard when pregnant) on gluten-free toast with sliced avocado. Today I had some leftover hard-boiled eggs that I needed to use up and not enough time to cook eggs on the stove top. So…I tried something new, and it was amazeballs!
I cut up the hard-boiled egg and then mashed it with 1/2 an avocado, turning them into a super-duper delicious egg-salad. I put the egg salad on my Udi’s Gluten-Free whole grain toast and then drizzled some hot sauce on top because everything tastes better with a little kick. (Screw pregnancy heartburn…I love me some hot sauce.)
It was fresh, healthy, delicious and more importantly SUPER quick and easy as all cooking should be!
- 1/2 Avocado
- 2 Hard-boiled eggs
- 2 slices gluten-free toast
- hot sauce (optional – but strongly recommended cause it’s super yummy!)
Chop up hard-boiled eggs & toast bread.
Mash hard-boiled eggs with 1/2 avocado.
Spread egg/avocado mix on toast and drizzle with hot sauce.
*** Toddler Tip: This is a great one for little hands to join in on. Let your kiddo mash the chopped egg and avocado together and help spread on the toast. Skip the hot sauce for the little ones though!