Simple Breakfasts: Avocado Egg Toast

A 5 minute recipe that boasts to be the near-perfect breakfast!

Avocado Egg Toast

Don't you just love avocado toast?  We just love avocados any way we can get them but especially love them on toast.  Today we are going to add a little "oomph" by adding a protein-rich egg.   You'll get more nutrients and stay satisfied longer with this avocado egg combination.  It's a quick meal that you can be happy about waking up to.

Did I mention that this is a 5 minute recipe?  These are perfect for busy weekends and really can be served anytime of day.  We'll jazz up some mashed avocado with a little spice, place that on toasted  sourdough, top it with an egg, and finish it with some scallions and a drizzle of Sriracha.  This is truly a delicious meal! 

Now my husband LOVES sunny side up eggs.  Me? not so much so I would opt for scrambled.  But however you enjoy your eggs it's work with this dish.  Even hard boiled cut into slices would work.  This is all about the combination of flavors and the extra protein you get in every bite.  This is a breakfast winner you'll want to have in your back pocket to up the anti on a quick meal.

Enjoy!

What Ingredients do I need?

• avocado - choose a ripe one

• egg

• sourdough bread

• garlic powder

• black pepper

• Sriracha

• scallions (green onions)

Substitutions and Variations

• Bread:  Use multigrain or country Italian.  Just make sure the bread is large enough to hold the egg.

• Eggs:  Try scrambled or over easy eggs.  Even hard boiled (sliced) will work.

• Garnish:  Try your favorite hot sauce on top such as harissa, Cholula, or a little Calabrian Chili sauce.

• Add other seasonings:  Skip the hot sauce and sprinkle on a dash of everything bagel seasoning, za'atar, or even herbes de Provence. 

Kitchen Tips and Notes

• Bread: Choose a thick bread that will hold up to toppings. Try a  multigrain or whole-wheat bread which will add an additional layer of flavor along with fiber to your avocado toast.

• Avocado:  Use a ripe avocado, one that gives to slight pressure but doesn't feel mushy. Some small blemishes in the flesh are OK; just remove them before mashing.

• Saving leftover avocado:  You’ll only need 1/4 of an avocado for this recipe, so you’ll need to save the rest. The best way to do this is to leave as much of the remaining avocado intact as possible. That means leaving the skin and pit attached to the remaining piece of avocado before covering it with plastic wrap and refrigerating. Make sure the plastic wrap is directly touching the flesh to prevent exposure to oxygen, and browning.  

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Avocado Egg Toast

1 serving


¼ avocado
¼ teaspoon ground pepper
⅛ teaspoon garlic powder
1 slice sourdough bread, toasted
1 large egg, fried sunny side up
drizzle of Sriracha
1 tablespoon scallion, sliced

Halve an avocado. Cut the one half of the avocado in half lengthwise and remove the peel, placing the flesh in a small bowl. Add in the pepper and garlic powder and mash the avocado and mix with the seasonings.

Add nonstick cooking spray or extra-virgin olive oil to a small nonstick pan. Heat over medium low heat. Once the pan is hot, crack the egg and add it to the skillet. Cook, undisturbed, until the whites are set and the edges are crispy, about 3 minutes. Once it’s ready, move the skillet off the heat.

Place the avocado mash onto the toast, top with the egg, and garnish with the Sriracha and scallion. Serve.

Chai Banana Bread

Ramp up your classic banana bread with the warming flavors of chai.  It will leave you with all the comfort feels.

 

Chai Banana Bread

I think everyone mastered the art of baking "banana bread" during the pandemic don't you?  Well banana bread is a classic for a reason, it's so darn good!  Let's take that basic bread and move it up a notch by adding some chai spice to the mix.  I love a good chai latte.  The flavors of ginger, cinnamon, cardamom, cloves, black pepper, just create the most magical spiced tea.  This spice blend is also wonderful in baked goods and is the perfect addition to banana bread.

This is a one bowl recipe and you don't need a mixer!  I just love that.  We always have overripe bananas left over from the week and they are perfect for banana bread, or muffins.  This is such an easy recipe that can be thrown together quickly with items from your pantry.  The baking time is a little long for such a dense quickbread so I would suggest making this on the weekend.  That way you can plan the baking time and will have this heavenly, incredibly delicious Chai Banana Bread all week long.  Perfect for breakfast, snacking, dessert, or with a cup of coffee or tea.

Enjoy!

What Ingredients do I need?

• eggs 

• medium ripe bananas

• canola oil

• milk

• all purpose flour

• baking powder

• salt

• light brown sugar or sugar substitute

• chai spice blend (I use this one)

• walnuts

Substitutions and Variations

• Flour - want a healthy bread with a more nutty flavor? use 1 cup of white whole wheat flour and 1 cup all purpose flour

• Sugar - you can use regular granulated white sugar if you choose, or even dark brown sugar for a deeper molasses flavor

• Sugar substitute - Use a substitute that is good for baking.  I like King Arthur  Baking Sugar Alternative for white sugars, and Splenda Magic Baker Brown Zero Calorie Sweetener for my brown sugars

• Nuts - Leave them out if you prefer or swap them for hazelnuts or pecans

• Add Ins - Along with the Chai Spice try adding in mini chocolate chips, shredded coconut, or chopped fruit like pears or plums.  

Kitchen Tips and Notes

• Long Baking time - you will need 50 - 60 minutes of baking time and about 30 prep time, so plan ahead.

• Chai Spice Blend sources:  
• Spice House Chai Spices - I use this one and it has a hint of vanilla in it.
• Amazon - Watkins Chai Powder - This does have a trace of tea in it and no vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Amazon - Spicewalla Chai Masala - This Blend does not have any tea in it, nor does it have vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Morton & Bassett Chai Spice - most major grocery stores carry this brand.  This does not contain vanilla.  If you want a vanilla hint add some to the  batter along with this spice.

• Do not overmix your batter - this will cause a dense tough product and no one wants that in a banana bread!  Just gently (Not vigorously ) mix until everything is just combined. A few streaks of flour is ok.  

More Banana Bread Recipes

• Chocolate Chip Ricotta Banana Bread

• Blueberry Coconut Banana Bread

• Brown Sugar Sour Cream Banana Bread

• Cinnamon Streusel Banana Bread

• Nutella Swirl Banana Bread

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Chai Banana Bread

yield: 1 loaf

2 eggs beaten
2 medium ripe bananas, mashed
1/4 cup canola oil
1/3 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1 Tablespoon chai spice blend (I use this one)
1/3 cup chopped walnuts

Heat oven to 350 degrees F.  Spray a 9 inch loaf pan with non-stick cooking spray and set aside.

In a large bowl add the eggs and bananas, mashing and combining together.  Add in the milk and oil and stir to combine.  Add in the flour, baking powder, salt, brown sugar, and chai spice blend.  Mix just until combined. (Do not overmix).  Fold in the chopped walnuts.

Pour batter in the prepared pan spreading evenly.  Bake 50-60 minutes , or until golden brown and a toothpick comes out clean when tested in the center.  (cover the top of the bread if it starts to become too brown toward the end of baking)  Remove from the oven and cool in the pan for 15 minutes and then invert and remove from the pan.  Place on a wire rack to cool completely.  Slice and serve.

Easy Breakfasts: Blueberry and Strawberry Cornmeal Pancakes

A Southern take on the breakfast style pancake that's includes a dash of cornmeal along with your choice of blueberries, strawberries or both!

Blueberry and Strawberry Cornmeal Pancakes

I love a good pancake.  It's a comfort food that reminds me of sweet memories in the kitchen with mom making pancakes on the weekend.  A staple in our house is my great Aunt Grace's Farmstyle Buttermilk Pancakes.  They are a winner!  I also enjoy Pigs in a Blanket, Pumpkin Pancakes, Streusel Apple Pie Pancakes, and these excellent Banana Walnut Pancakes. 

Today we have a Southern take on a pancakes.  Some call them corn cakes or Johnny cakes as the names differ but they are the most delicious mix of a regular pancake with the addition of some cornmeal.  This produces out a light sweet pancake that has a bit of texture from the cornmeal.  A mix between cornbread and pancake.  With the addition of some sliced strawberries or blueberries topped with maple syrup, you will have one wonderful pancake breakfast,

These are easy to pull together.  You need one bowl, no mixer, no beaten egg whites....just simple and easy.  Just like it should be on a lazy weekend.  These are pancakes the whole family will love.

Enjoy!

What Ingredients do I need?

• butter

• flour - I used all purpose flour

• cornmeal - yellow cornmeal is often found in the US.  See Kitchen Tips and Notes for more on cornmeal

• sugar

• baking powder - this give them a nice rise

• salt

• eggs

• milk - use whole or 2%

• strawberries - I suggest using fresh strawberries

• blueberries - I suggest using fresh blueberries

• maple syrup - a great topping

Substitutions and Variations

• Milk:  try buttermilk

• Fruit:  add sliced peaches, bananas, or blackberries

Kitchen Tips and Notes

• What is cornmeal?  Coarse flour made from dried corn (maize).  It can be found in coarse, medium, and fine grinds. It can be yellow, white, or blue in color depending on the type of corn used.  Yellow is the most common type found in the US.  

• What is a good substitute for cornmeal?  
• Polenta - this is coarse and slightly gritty.  It has a similar texture to cornmeal.  I would choose this product if I can not find regular cornmeal.  You would substitute with a 1:1 ratio.  
• Corn Flour - this is a fine and smooth texture similar to flour.  This is mild and slightly sweet, with a strong corn flavor.  Good in baked goods but you won't get that gritty texture.  You would substitute with a 1:1 ratio.

• Adding fruit to your pancakes - for a more even distribution of fruit I like to add it to the top of the pancake while it's cooking in the skillet or griddle.  Adding them to the batter in the bowl usually results in getting more fruit on some of the pancakes and none in others.

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Blueberry and Strawberry Cornmeal Pancakes

1/4 cup butter, melted and cooled
1 1⁄4 cup Flour
3⁄4 cup cornmeal
1 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
2 large eggs, beaten
1 1⁄2 cups milk
fresh sliced strawberries

fresh blueberries

maple syrup for serving

Melt remaining ¼ cup butter.  In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Combine the slightly cooled melted butter with eggs and milk. Add the liquid ingredients to dry; stir until just combined. 

On a griddle or large skillet over medium heat make pancakes by adding batter and then adding chopped strawberries or blueberries to the top.  Flip over once 1st side is golden and bubbles form on top.  Cook the second side until golden and remove.  Serves immediately with syrup.