Happy Sunday! I manage to get in more blogging and cooking on the weekends. The work week doesn’t allow me much time to blog, but I brainstorm at least! I share a love of a good runny egg with my father and father-in-law. I consumed this recipe about two minutes after the first photo was taken! You won’t see my husband anywhere near a runny egg. He prefers scrambled and chopped… bleh! I made some guacamole yesterday for the football festivities, and we have a good bit left over. I hate wasting food, so we tend to reheat leftovers or use them in other dishes. That’s what I went for this morning! I hope y’all are having a lovely Sunday morning. It’s finally sunny here in Alabama ☀️ Xoxo, Steph
Runny Egg Avocado Toast
1Tbsp red onion, chopped
1/2 lime, juiced (I like a lot of lime)
1 slice Ezekiel sprouted whole grain bread
1 organic egg
1Tbsp Earth Balance buttery spread
Separate the inner of the avocado from the peel into a bowl. Mix in onion, lime juice, and salt. Set aside. Toast slice of Ezekiel bread to your liking. Place on a plate. Spread avocado mixture onto the bread.
Warm a non-stick skillet to medium heat. Melt butter spread. Crack egg directly into pan and sprinkle salt and pepper to taste. When egg is cooked enough, flip to cook the other side for about a minute. Season with salt and pepper.
Place egg on top of toast and enjoy!
Dishware by Lenox