Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.
Last week a package arrived at my doorstep. A lovely box that I hadn’t seen for about six months. When I came home and saw it sitting on the porch in all it’s glory, my heart did a little leap.
What, you say, could create such joy?
A big ole box of fresh California Avocados, that’s what. They’re back in season and I could not be happier!
I wanted to share a really easy and delicious way that I like to use avocados – this recipe really highlights California avocados in their simplest and most perfect form…freshly sliced and buttery smooth, with a sprinkling of salt. Avocados and eggs are a natural pairing and this breakfast tostada is a great, healthy choice to start your day. It comes in at just under 300 calories and is chock full of protein, fiber and healthy fats.
This recipe is designed to serve one, but you can double, triple, quadruple it to serve a bunch of people for an easy brunch. Load the eggs up with more veggies, like spinach or mushrooms, for a bulkier (but still healthy) dish.
I like to eat my breakfast tostada with a bunch of really good fresh salsa and some strong coffee. It’s the best way to start the day!