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 ;))))
Thank you for taking the time to check out my blog! If you try this recipe, please tag me either on here @alattaeats or on instagram @alattaeats! Feel free to share your thoughts/questions below in the comments 🙂