Ingredients

• -1/4 RIPE AVOCADO
• -5 FRESH CILANTRO LEAVES
• -1 SLICE OF FAVORITE BREAD (i used a gluten free English muffin)
• -1 EGG
• -SALT & PEPPER
• -BUTTER OF CHOICE

Directions

1. GRAB AND PEEL YOUR ¼ RIPE AVOCADO, ROUGHLY CHOP YOUR CILANTRO LEAVES, AND TOAST YOUR BREAD TO YOUR DESIRED TOASTINESS!

2.IN A HOT PAN, AT ABOUT LOW-MEDIUM HEAT, SCRAMBLE YOUR EGG UNTIL COOKED THROUGH AND SET ASIDE.

3.SLATHER A THIN LAYER OF YOUR FAVORITE BUTTER ONTO YOUR TOAST (MY FAVORITE IS EARTH BALANCE).

4.WITH A FORK, SMASH AVOCADO ONTO THE BREAD INTO A NICE, EVEN LAYER.

5.GENEROUSLY SPRINKLE SALT ALL OVER THE AVOCADO LAYER, AND ADD JUST A TAD OF BLACK PEPPER ON TOP.

6.EVENLY SPRINKLE CHOPPED CILANTRO LEAVES ON TOP OF THE AVOCADO LAYER. PLACE YOUR SCRAMBLED EGG ON TOP. LASTLY AND MOST IMPORTANTLY, ENJOY ;))))