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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Avocado and Egg on Tortilla

April 11th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Snack, Tips, Vegetarian

Avocado and Egg on TortillaEgg on toast is the ultimate comfort food for any meal and is always a great “go to” when one is short on ingredients. However this meal of convenience can be taken to a whole new level with the addition of mashed avocado and sliced tomato; served on a whole wheat tortilla for an open face breakfast, lunch or dinner. Sprinkle with toasted pumpkin seeds and cilantro, salt and pepper.

Serves two

Two eggs

Two whole wheat tortillas

one avocado, sliced, mashed with salt, lime and olive oil.

Sliced tomatoes

toasted pumpkin seeds

Grated cheese of choice and hot sauce , optional

Toast or warm the tortillas, mash the avocado and place on top, then cover with sliced tomatoes. Just before serving make your eggs sunny side up and place on top of tomatoes  add your additional topping and enjoy  The runny yolk on the avocado and tomato is the best part so be sure not to overcook the eggs. Serve with a side salad if desired

 

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