Avocado Toast with Fried Eggs, Tomatoes and Feta Cheese

How many servings? It depends on how hungry you are. Technically, this makes two servings which I eat as one.

Calorie Content: This is basically a breakfast dish. You will have plenty of time to walk it off during the rest of your day.

You can’t go wrong making this for breakfast, although I have often made it for lunch and dinner, too. It pairs well with a fruit bowl, especially one containing oranges. I also suggest a robust hot tea like Irish Breakfast or Earl Grey.

 Ingredients:

Musical ingredient: Eva Cassidy’s Songbird album.

2 slices of multi-grain bread, toasted. (Sourdough works well, too)

1 ripe avocado, cut in half lengthwise, then sliced

2 large eggs

2 T feta cheese, crumpled

1 Roma tomato, seeded then coarsely chopped

3 T extra virgin olive oil

Salt and pepper to taste

Directions:

1.     Toast two slices of multi-grain bread.

2.     Add olive oil to frying pan and bring up to medium high heat. Gently crack open eggs and fry sunny-side up.

3.     Layer each piece of toast with slices of avocado, chopped tomato, and crumpled feta cheese.

4.     Top each with the cooked eggs.

5.     Add salt and pepper to taste.

Notes:

How to tell when an avocado is ripe? Ooooo, the sixty-four-thousand-dollar question. Experience. Lacking that, in general, if the avocado feels mushy, it is overripe. If it feels firm, it is underripe. It’s the Goldilocks principle, somewhere in the middle of feeling mushy and firm.

Try pulling out the stem with your fingers. If you cannot easily pluck out the stem, then it probably isn’t ready to eat.

Avocados are a great source of key nutrients, healthy fats and fiber. They contain anti-inflammatory and antioxidant compounds - all things your body needs or benefits from. If you’re on the fence about avocados, learn to like them. Your body will thank you.