This is my go-to breakfast: sprouted grain bread, toasted, smeared with smashed avocado, runny egg, salty bacon and fried tomato. It’s quick, healthy, and filling. Every single time I cut into it and that yolk slowly oozes out, I’m forced to send a snapchat to all my closest friends. Because this is something that deserves their attention. I love to top this combo with good salt, pepper, and habanero sauce. I like to use course sea salt. My favorite salt is fluer de sel . The hot sauce I like is Trader Joe’s habanero sauce.
breakfast avocado toast
1 slice sprouted grain bread such as Ezekiel bread, but I prefer Alvarado St bread because of it’s simple ingredient list
1/2 small, ripe avocado
1 plum tomato
1 slice of bacon (my favorite is Beeler’s bacon)
salt and pepper
In a small frying pan, fry the bacon over medium heat until crisp. Meanwhile, slice the tomatoes into 1/2 inch slices. Set the bacon aside on a paper towel-lined plate. Leaving the bacon grease in the pan and the heat to medium, place the tomatoes in the frying pan and sprinkle with salt and pepper. Be sure to leave the tomato juice on the cutting board like this:
You’ll use the juices to help break down and smash the avocado. Rinse your avocado and slice it in half. Scoop half the avocado onto the cutting board and sprinkle with salt. Let set. Turn your tomatoes over to fry on the other side. Now, you’ll crack your egg into the same pan while the tomatoes finish cooking. Sprinkle your egg with salt and pepper. Place your slice of bread in the toaster but don’t push it down yet! Smash your avocado up with a fork. Then, flip your egg and put your bread down to be toasted. Turn OFF the heat on the frying pan. You want your egg to be runny but not TOO runny. Slow runny. When the toast is toasted to your liking, put it on a plate, and spread on your smashed avocado. Top with the bacon (cut in half), the tomato slices, and finally that perfectly cooked egg. Pour just a little habanero sauce over the top. Cut into it, and take a picture. Enjoy!