{Simple Breakfast} Avocado & Egg Toast

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Eggs are so good.  I like ‘em quite a bit.  Today I bring you a simple breakfast, whose ingredients are a basic as they get: whole grain toast. Eggs. Avocado.

Oh, and hot sauce, if you want it.

Thats it.  Well, and milk.  I use a splash milk in my eggs- typically skim milk because thats what I always have. 

If you want perfect scrambled eggs, you must use it. This is a law of nature.

 Not really- but whatever.

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Tangy spice of this Jalapeno Tabasco brings this little sammy to another level.  I like it.  A LOT.  I put it in chicken salad the other day.. turned out pretty good. 

We know I’m a freak about sauce.

Got 5 minutes for breakfast?  Of course you do.  I wont take no for an answer.

I’m feeling bull-headed this morning.  Maybe it is because I feel confident in my new lipgloss I opened just this morning.. Red Delicous. 

Or mainly because I had a hearty breakfast. 

{Simple Breakfast} Avocado & Egg Toast

Yield: 2

Serving Size: 1 toast each


  • 3 large eggs, beaten with a splash of milk
  • 1/4 teaspoon black pepper
  • a pinch of kosher salt
  • 1/2 avocado
  • 2 slices whole wheat bread, toasted
  • Jalapeno hot sauce (Optional)


Heat a small nonstick skillet coated with cooking spray over medium heat. Add eggs; season with salt and pepper, cook to soft scramble.

In small bowl, mash avocado; spread on toast. Top with egg; sprinkle with additional pepper and optional hot sauce.

Nutritional Information:

Calories: 235; Fat: 14 g; Carbohydrate: 14 g; Fiber: 5 g; Protein: 14 g; Sodium: 263 mg



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