My favourite meals, breakfasts, are rather tricky as I said in the last post. When I do have time I like to order my meals with a full energy breakfast. A well-balanced meal at the beginning of the day is important and this recipe has it all.
Toasts can be dressed up many ways, from plain to this marvellous recipe its preparation is rather easy. Guacamole is always a good idea, and having it for breakfast is just right. Some fun facts before cooking? The name guacamole is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). Not only tastes good but a little vocab class before we start cooking.
Ingredients:
Two large eggs
One avocado
1 lime
salt
pepper
one big red bell pepper
chopped onion and cilantro (if you want) al gusto!
Process:
Prepare the guacamole first. Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (I find it easiest to score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.)Roughly mash the avocado using a fork. (Don’t overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.
Now cut the bell peppers, about an inch thick so it will hold the eggs inside. Heat the pan and wait for the temperature to rise. Oil the pan an place the peppers. For the eggs to fit well inside the peppers first place the egg in a bowl and carefully fill the pepper with a spoon, the yolk and just the right amount of egg white. Cook until desired and remove from heat.
Toast two whole grain slices of bread, now spread the guacamole, place the eggs and top with remaning guacamole.
¡Complete meal, easy to make! Delicioso, see for yourself.
This recipe includes a portion of:
Carbs: Bread
Protein: egg
Fats: avocado
Vegetables: red bell pepper
La Tapa Dulce 