"Good Morning Avocado" with Toast

What better way to start your day than with a beautifully ripe avocado? This thought popped into my head this past Friday as I had a little more time than usual to prepare my breakfast (I was working from home.) After experimenting with this easy (and delicious) recipe, I'll definitely be eating this more often! You can even make it the night before and heat for a quick morning!

The avocado gets super smooth as it roasts in the oven -- blending with the egg -- and even becoming spreadable (perfect for the toast!) Not to mention, the vitamins and healthy fats are a big energy booster that will keep you full throughout your morning. Doesn't get better than that.

Servings: Two (an avocado half and slice of toast)

What you'll need:

• An Oven (seems obvious -- but I didn't have access to one for a whole year in college -- a travesty!)
• Basic Flat Pan that you can roast something on (like a cookie sheet)
• Cooking Spray
• One Ripe Avocado (see 'Avocado 101' below)
• 2 eggs
• 2 slices of bread (I usually buy bread with either high fiber or lots of grains)
• Salt/Pepper
• Seasoning of your choice (I used a little of Mrs. Dash Garlic & Herb)
• Optional: Fresh Lemon juice, Basil & Butter

The Step-by-Step:

1. Preheat your oven to 400 degrees and spray some cooking spray on a flat pan (like a cookie sheet) -- Set aside.
2. Take avocado, and place it on top of a cutting board or clean counter for stability. Hold the neck (the skinny side of the oval-shape) with your fingers and use a knife to cut all around, while feeling the pit (rock-like ball inside the avocado) the whole time with the tip of your knife. Once you've made a full circle (downwards and back up towards your fingers,) gently pull the two halves apart.
3. Stab (literally) the pit with the tip of your knife and wiggle it out of the avocado half it chose to hold on to. Put aside.
4. Optional Step: With your fingers, gently spread a few drops of lemon juice on each avocado half (this keeps it from browning -- the citric acid in the lemon stops the oxidation process -- aka the avocado being exposed to air for the first time and turning colors.)
5. One at a time, hold each avocado half straight up (neck side up just like before.) Take your knife and cut a very small slab off the "back" of the avocado (the skin side) and place the avocado on the pan, back side down. You'll know you cut the slab properly if you touch the avocado half on the pan and it doesn't wobble, but lays there secure.
6. Crack one egg directly in the dip of each avocado half. Chances are -- there will be some runoff over the sides -- no worries!
7. Sprinkle the avocado with a pinch of salt and pepper. If you have additional seasoning, such as my garlic & herb seasoning from Mrs. Dash, sprinkle a pinch of this on too.
8. Place the pan in the oven and roast for 30 minutes if you like your yolks cooked through (only 15 minutes if you like it runny.)
9. When the avocado has 5 minutes left to roast, place your two slices of bread directly on an empty rack in the oven.
10. To serve, make a circle with your knife around each avocado half -- to scrape away any egg that has bubbled over onto the pan. Place an avocado half on the plate. Cut each slice of toasted bread in half, and layer on plate next to the avocado. 
11. Optional Steps: Slice a basil leaf into little strips, and sprinkle on the avocado. Smudge a little butter on the toast.
12. Have a wonderful morning.

xoxo n

Recipe adapted from Women's Health

Pictures by N. Neilson

Avocado 101

Known as "the alligator fruit" in some countries, due to the look-a-like skin (who knew?)

When to buy: Avocado is slightly soft, but doesn't have any dark sunken spots

Use as a topping for black bean soup

Mash into your favorite salad dressing for extra creaminess/nutrients

Slice & Add to tacos or enchiladas

Easy Guacamole: Mashed Avocado + Store-bought Salsa