Friday, December 28, 2018 • Recipes
1 Slice of Bread of your choice, sliced thick
1 Avocado, ripe
5 Mixed Baby Tomatoes
Lemon Pepper seasoning
Coarse Sea Salt
Begin by washing and halving your tomatoes. One trick we like to use is to scoop out the centers so that the juices don't run all over our toast. Trust us, it's a game changer!
Pop your slice of bread in the toaster while you prepare the rest of the ingredients, toasting until firm but not too browned.
In a greased skillet, toss in your tomatoes and heat on high until blistered, 1-2 minutes. Remove from heat.
Using the same greased skillet, cook your egg to your liking. For this recipe, we prefer over medium — mostly cooked with a slight run to the yolk. Once done, remove from heat.
By now your toast should be ready. Remove from the toaster, and scoop out half of a soft and ripe avocado. Using a fork, mash on top of your toast, covering it entirely.
Sprinkle the avocado with lemon pepper seasoning.
Add your egg to the top of the toast, then place your tomatoes on top of the egg. Sprinkle coarse sea salt over the top, letting some catch in your little tomato "bowls."
Serve immediately, with a fork and a napkin, as this can get messy!
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