This has been SUCH  a comfort food to me over the years.  Mostly during pregnancy. three of them!  I was always sick during the first 3 months of pregnancy and craved toast like no ones business. I could have eaten toast with butter all day long!  I figured that probably was NOT the best idea unless I want to gain the full amount of baby weight in the first 2 months!  So, when I was pregnant with my first child nine years ago, I needed a healthier way to enjoy my toast.  And during that pregnancy I developed an aversion to nut butter especially peanut butter (so strange for me since I usually eat it out of the jar with a spoon.)  So I figured since avocado was a healthy fat, it might sub well for the butter…HEAVEN!!!!!  I needed some protein with it and figured the egg on top seemed breakfast like.  With the yoke oozing everywhere, my meal was complete!!!  And it helped to know that I was eating something with a TON of nutrition and awesome for the baby!  Healthy fats for the baby’s brain, solid protein, complex carbohydrates and nothing more 🙂  I love enjoying it with a side of tomatoes or a piece of fruit.  

Avocado Toast with Eggs

Ingredients

  • 2 pieces multi grain/brown rice bread (toasted)
  • .5 avocado
  • 2 eggs
  • parsley (optional)
  • tomatoes (optional)
  • salt (to taste)
  • pepper (to taste)

Directions

1. Toast bread and spread with mashed avocado. Sprinkle with salt and pepper. Top with poached or fried eggs (in olive oil.) Garnish with chopped parsley and serve with sliced heirloom tomatoes or halved baby tomatoes.