Egg on Toast -- Plus

Meal Monday

It's not always easy to come up with a nutritious, tasty breakfast. Duh. There's the cereal route; the very green juice route, the coffee and doughnut routine, etc. But as I was sitting in the dermatologist's waiting room the other day, flipping through Shape Magazine, I happened upon the exclusive three-month plan, "The Beach Body Diet." 

I ignored most of it and went immediately to the recipes. Mea culpa, I tore out the page and made this Breakfast Bruschetta the other day. It's good for breakfast, but we had it for lunch and it was delicious. The key, as always, is using the freshest and ripest ingredients (we had farmer's market eggs, fresh baked rye bread, a perfectly ripe avocado and rosemary from my backyard container herb garden).

Delicious and oh so good for you.

Breakfast Bruschetta

1. Toast whole grain sourdough or rye bread.

2. Spread each slice of bread with 1/2 mashed avocado, sprinkle with lemon juice and sea salt.

3. Top with a fried egg, fresh rosemary and ground pepper to taste.

Comments

[Katherine]

This sounds wonderful! I'm a huge fan of eggs on toast and avocado, but never thought to combine them. Thanks!