When it comes to breakfast, I have two weekly staples – eggs and vegetables, along with some fruit, and my post-workout protein shake. I also have no hesitation finishing any leftovers from dinner the night before.
On occasion, you need to shake things up, and this is where I turn to avocado toast.
I have to be honest, I love avocado toast.
Besides being awesome, I can get Stacy to make it for me, too!
We each make it slightly different. Originally, I thought my way was the best, but now I’m not so sure.
The main differences lie in the eggs and avocado.
I prefer to fry the eggs, leaving the yolks a little runny, while Stacy prefers to scramble them.
I slice the avocado into thin strips. Stacy mashes the avocado up guacamole style. She also butters the bread before layering everything on, while I leave that step out.
Either way, both are great in their own right. I’ll let you decide!
It should be noted that the more fermented foods I eat, the better I feel in general. That’s why you’ll notice the addition of sauerkraut. Whenever I can get away with putting sauerkraut on something, I will.
Broccoli sprouts are loaded with sulforaphane, a phytochemical with antioxidant, anti-inflammatory, anti-cancer, and detoxification properties. Plus, they are incredibly easy to make yourself. Just rinse and drain them twice a day in a sprouting jar, and you’ll have your broccoli sprouts in 3-5 days.
We’re also using homemade sourdough bread. If you can find real sourdough bread made with just organic flour, sourdough starter, water, and salt – go for it. I couldn’t. So I make my own.
Before this, we used Ezekiel Bread or some other type of sprouted-grain bread. Admittedly not as tasty but serviceable nonetheless.
The following recipe uses three slices of bread and 5 eggs. I eat two slices of bread with 3 eggs, while Stacy has one slice and 2 eggs.
Ingredients:
- 5 pasture-raised organic eggs
- 3 slices of sourdough bread
- 1 avocado, thinly sliced or mashed
- 3 heaping forkfuls of sauerkraut (optional)
- Broccoli sprouts (optional)
- Sea salt and fresh ground pepper to taste
Directions:
- Prepare the Avocado: Thinly slice or mash the avocado, depending on your preference.
- Toast the Bread: Toast 3 slices of sourdough bread until golden brown.
- Cook the Eggs: Scramble or fry 5 eggs to your liking.
- Assemble the Toast:
- If using sauerkraut, place a heaping forkful on each slice of toasted bread.
- Layer the sliced avocado on top of the sauerkraut. If you’re mashing the avocado, do the avocado first, before placing the sauerkraut.
- Add the Eggs: Top each slice with the cooked eggs, allowing them to spill over the edges.
- Season: Season with sea salt and fresh ground pepper to taste.
- Finish with Sprouts: Top with broccoli sprouts for a nutritious boost.