My kids have a new addiction, and it is called Avocado Egg Toast. I borrowed the idea from a local restaurant; Dave and I had brunch out recently (a rare treat), and this is what I ordered even though I really wanted the chocolate chip pancakes. I fell in love, and started making it on weekend mornings. It's the most simple thing to put together, it's amazingly tasty, it's filling and it is really healthy. Did I mention it's easy?!
Max has loved avocado since he was a baby, and I'm always psyched to get those good fats into his body. These days, he can down a bowlful of guacamole, and he has. The mush/crunch combo of this toast is a great texture for him to practice chewing.
Here's what you do: Take two hungry kids. Get one to mash up the insides of two ripe avocados. Separate out the whites from four eggs and ask your other kid to whip them. Threaten to stop cooking when they fight over who gets to mix what. Meanwhile, toast four pieces of whole-grain bread and send your husband out to get you hazlenut iced coffee, if you're me.
Pour some good olive oil into the avocado—three teaspoons—and toss in a dash of salt and pepper. (The restaurant used habanero-infused olive oil, but that's too spicy for kids.) Mix it all. Scramble the egg whites. Cut the toast into halves. Then just spread the avocado mix on the toast, top with the egg whites and enjoy a nice weekend breakfast. Until the kids start fighting again.
