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.
Why don't you use the yolks?
ReplyDeleteOh, you could definitely top with regular scrambled eggs, yolk included. But the whites don't overpower the taste of the avocado. And if you're making it for the entire family, egg whites are healthier for the adults!
ReplyDeleteI've never had an avocado, but this recipe sounds delish!
ReplyDeleteInteresting new research suggests that the yolk of eggs is highly nutritious and does not increase cholesterol levels. I make a brunch similar to this, without kids, on my free day each week. Just slice the avocado and arrange it on top of the lightly scrambled whole eggs....with an extra cup of coffee! Love my grandchildren and LOVE a morning with the paper and brunch!
ReplyDeleteYes, egg yolks are not the cholesterol bad guys they were once thought to be, I've read a study that said they had no effect on cholesterol levels and increased HDL, the "good" kind. But egg whites are still the better source of low-fat, low-cal protein, and given that my kids are no longer tots who need mega calories and fat and Dave and I DEFINITELY don't need more cals and fat, we go with whites!
DeleteOh, thanks for the recipe! I love ideas like this where the texture is suitable for Emma. I would never have thought about this combo. Looks and sounds yummy!
ReplyDeleteEver try powdered egg whites? It's easier to mix some up (add warm water) than it is to separate eggs, and you won't be stuck with unused yolks. Or you can compromise between the whole-egg/just-whites camps by using fewer whole eggs and adding some reconstituted whites. (Powdered egg whites are also a great way to add low-calorie protein to other dishes. I get Deb El Just Whites from the baking section of any supermarket.)
ReplyDeleteI've never tried—sounds like a really good way to avoid wasting yolks.
DeleteThis is a great idea. I actually put an avocado in my egg salad too. It decreases the amount of mayo that I need to use (significantly) and gives it a lot of good flavor (and is healthy). My kids LOVE it and ask for it alot. This is a great way to bring this into breakfast! Thanks!!
ReplyDeleteLove avocado in egg salad idea! I am trying that.
DeleteThis looks yummy! I want to try it with sunny-side up eggs because I think the runny egg yoke would taste good with the avocado. I also like the idea of putting avocado in the egg salad. I'm going to try that too. But what I don't understand is how you and Dave found time to have brunch together!!!! :)
ReplyDeleteI am not one for running yolks, tho Dave is. My sister was visiting, and we snuck out for brunch!
DeleteNeed to give a shout out to my recently discovered egg addiction: Trader Joe's egg white salad with chives. It is low-cal and DELICIOUS. Found this recipe rip-off, plan to try it: http://cooking4love.com/2013/07/07/egg-white-salad/
ReplyDeleteMy wife is highly allergic to avocado and gets bad stomachaches from eggs, so this is like te recipe of death for her! And we keep an avocado-free house so I can't try it either. Boo, because I love all parts of that meal and would love to try it!!
ReplyDeleteEep! Definitely not her idea of a good meal!!! So you will have to come to our local diner and order it for yourself. :)
DeleteI am a little apprehensive of the avocado myself. Fatty texture and vegetables do not match up in my brain.
DeleteOK, the avocado floodgates have been opened, so here's my favorite self-invented salad dressing: Mash an avocado, mash in some mayonnaise--about a third as much mayo as avocado, or more if you like--(I use a low cal mayo, like Hellman's Light), stir in a bit of olive oil to thin it out, salt if you like (garlic salt!), and use on any type of salad. It doesn't keep well, so only make what you'd use that day--but it's good!
ReplyDeleteOh you're making me hungry...
ReplyDeleteAnd it 's good fine motor practice too! :)
ReplyDelete