I am lucky enough that I don’t have to drive a long distance to work every day. Because of that, I have some flexibility to prepare breakfasts with varied nutrition (see below). This a recipe I use 2-3 times a week. I don’t think most people would like it. I simply got used to it.
Carbs: bread and fruits
Protein: eggs, meat, and milk
Fat: avocados and nuts
Fibers: multigrain, fruits, avocado
Minerals: pumpkin seeds, fruits
Guacamole Toast 牛油果三明治
An easy, healthy, and colorful breafast option
Equipment
- 8" frying pan
Ingredients
- half ripe avocado
- 1 egg
- 1 piece prosciutto
- 1 piece multigrain bread
- 2 tbsp pumpkin seeds
- 0.5 tsp olive oil
- pinch salt
Instructions
- Whisk the egg with a pinch of salt. Turn the stove heat to medium, and add oil to the frying pan
- Pour the egg liquid into the frying pan. Flip when the egg liquid solidifies. After 30 seconds, take the pan off the heat and set it aside
- Put the bread into the toaster at the setting that gives you the desired level of crisp and color
- Cut the avocado into half. Scoop one of the halves, and add the pumpkin seeds. Mash the avocado to the consistency to your liking
- Spread the guacamole on the bread. Place a piece of prosciutto on top of the guacamole. Top the prosciutto with the scrambled egg
- Serve the toast/sandwich with some fruits and your favorite morning drink
Video
Notes
- I use this for breakfast, so I add as few seasonings as possible to the guacamole. You can add more seasonings, such as ground black pepper, salt, red pepper flakes, lemon juice, chopped tomatoes, and chopped onions...
- You could replace prosciutto with cooked bacon, smoked salmon, other meat, or you could completely eliminate the meat.
- If you don't have a toaster, toast the bread in a frying pan at medium to high heat. This takes some patience.
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