Quick Avocado Breakfasts

Serves 1-2

Avocado is a delicious food and very versatile. Pretty calorie dense so perfect for low fuss eating. Now in season (in New Zealand at least), they are a great cheap meal.

Baked avocado and egg:


  • 1 ripe avocado
  • 2 eggs
  • salt and pepper

Method: (prep time: 5 mins; cook time: 10-15 mins)

  • Preheat oven fan bake to 220 degrees.
  • Slice along the outside of the avocado and twist to open.
  • Scoop out the stone.
  • In each half, gently remove some of the flesh and set aside.
  • There should still be a layer of flesh between the skin and inside.
  • Gently crack an egg into each half and season with salt and pepper.
  • Bake for 10-15 minutes, until egg has set.
  • While waiting, eat the left over flesh and wash up.


Avocado and vinegar: – More of a side than a main but still tasty!

  • 1 avocado
  • Dash of brown malt vinegar

Method: (under 5 mins)

  • Slice avocado in half and remove stone.
  • Add vinegar to the seed pit until mostly full.
  • Eat with spoon.

To make this more substantial, eat with toast.

Avocado and egg sandwich: Credit goes to iisond  for this superb suggestion!

  • 1 avocado
  • 1 egg
  • salt, pepper, cayenne pepper and maybe some paprika
  • sweet chilli/tomato sauce
  • 2 slices of bread, buttered.


  • Boil an egg and leave to cool
  • Meanwhile, butter bread and scoop out avocado.
  • Add avocado to bread either by slicing or mashing and spreading.
  • Peel egg, chop and add on top of avocado
  • Add your sauce

iisond’s note: You can boil the eggs in advance and prepare them for a whole week to make this even quicker. 

Avocado on toast: (10 mins max)


  • 1 avocado
  • 2 slices of toast, buttered
  • salt and pepper to taste
  • sweet chilli (optional)
  • curry powder/paste (optional and I know it sounds weird, but it kind of works)
  • Sprinkling of feta


  • Preheat oven to 200 degrees on grill.
  • Open avocado empty flesh into a bowl, stirring until smooth.
  • If you are trying curry powder, add a little to the avocado mix.
  • If you are trying curry paste, spread a little on the toast.
  • Butter bread and spread avocado on top, sprinkle feta.
  • Place in oven and cook until bread is crispy and avocado is warm.
  • Add a dash of sweet chili and enjoy.

If you are willing to try the curry powder/curry paste, well here is a little back story:

On a holiday a few years ago, some friends and I rented a bach by the sea. One of our friends is allergic to both eggs and dairy and I am intolerant to the allium family (garlic, onion, leek etc), so our food options were quite limited. One morning, we decided to have avocado on toast and without butter or any form of spread, we decided to put curry paste on the toast instead. We gingerly took the first bite but found it was actually pretty tasty. I imagine it depends a bit on what type of curry base you would be using, as ours was rather mild. 



Serves 1

Now, I am personally not  a fan of omelettes but I cannot deny their ease, accessibility and ability to pack in a crazy amount of stuff! Below is the general method with some ingredient variations that we use at home.

Method: (Should take under 10 mins)

  • In medium frying pan, add butter and melt on medium heat.
  • Meanwhile, beat three eggs in a bowl and add salt and pepper.
  • Pour eggs into the pan and leave for a few seconds until the bottom is just set.
  • Gently push the set parts into the centre, so the uncooked bits can also set.
  • Repeat this until the outside is set but the centre is still soft.
  • Add your cheese and toppings to the centre and cook until cheese melts.
  • Crank up the heat for a further 30 seconds until browned and serve.

Ham, cheese and tomato: – The classic

  • grated cheese
  • 5 slices of ham, diced
  • 6 cherry tomatoes, halved

Cheese and spinach: – The Veggie

  • grated cheese
  • handful of spinach
  • sprinkling of feta (optional)

Cheese and mushroom: – Not mushroom in here…

  • 4 button mushrooms sliced thinly
  • grated cheese
  • handful of spinach (optional)

Bacon and mushroom:

  • 2 slices of bacon, chopped – Pre cook this before adding
  • grated cheese
  • 4 button mushrooms sliced thinly
  • 3 cherry tomatoes, halved (optional)

Vegetable deluxe:

  • 1/4 bag mixed veges – pre cook with dash of butter and seasoning
  • grated cheese


  • 1/4 capsicum, diced – lightly fry in dash of butter and season
  • 4 halved cherry tomatoes
  • cumin + paprika
  • chorizo/salami, sliced
  • grated cheese
  • sprinkling of feta


Pumpkin/Kumara snack

Serves 2-3

A light bite or simple dinner, perfect for summer brunches and lunches.


  • 12-14 button mushrooms, halved
  • 1 kumara or 1/4 pumpkin, mashed
  • feta/goats cheese crumbled
  • ciabatta/toast – 1 slice per person
  • hummus (optional)
  • handful of pine nuts, toasted
  • salt and pepper to taste
  • small knob of butter

You will need:

  • 1 small frying pan
  • 1 medium frying pan
  • 1 chopping board & sharp knife
  • 1 deep saucepan & wooden spoon

Method: (prep time: 7 mins; cook time: 10 mins)

  • Just under half fill saucepan with cold water and add salt and pepper.
  • Add knob of butter to medium frying pan and season with salt and pepper
  • Peel and chop kumara or pumpkin into small chunks and add to water.
  • Boil kumara/pumpkin until soft (10 mins).
  • Halve button mushrooms and cook on low-medium heat. (5 mins)
  • Pop toast in toaster, slice cheese and set aside.
  • When mushrooms are reduced and softening, add pine nuts to the small frying pan.
  • Toast pine nuts on low heat and remove when browning. (2 mins)
  • Drain kumara/pumpkin and mash, with knob of butter and some pepper.
  • Butter toast, spread hummus, then add layer of kumara/pumpkin.
  • Add mushrooms and pine nuts on top and crumble cheese over to serve.
  • Alternatively, you can grill for 2 mins once assembled to melt the cheese slightly.

Creamy Mushrooms on Toast

Serves 2.

This is my all time favourite breakfast. It is just so tasty and really sets you up for the day. You can keep it simple or be nuanced and either way it will be tasty. Definitely not an every day food, but good when you have a little bit of time to spare. The same recipe can also make a great pasta sauce.


  • 12 large button mushrooms, halved
  • 150mls cream
  • 1 tbsp of soy sauce
  • 1 tbsp of balsamic vinegar
  • ciabatta (normal bread/toast works fine, too!)
  • knob of butter
  • pinch of oregano (optional)
  • handful of chopped spinach (optional)

You will need:

  • 1 medium frying pan & spatula
  • chopping board & sharp knife
  • Toaster/oven grill for fancy bread

Method: (Should take about 10 mins)

  • Add butter, salt and pepper to frying pan and melt on medium heat.
  • As butter melts, chop mushrooms in half and add to frying pan.
  • While stirring, add 1 tbsp balsamic vinegar, soy sauce and pinch of oregano.
  • Pop toast in toaster and keep stirring mushrooms.
  • Chop spinach and add to pan.
  • Lower heat and add cream, stirring steadily.
  • Butter toast and add mushroom mixture on top, not too much sauce but enough to soak a little bit.

If you want bacon, simply crisp it up separately and serve on top or chop small and add to the sauce for extra flavour.

Eggs, eggs and more eggs

Not everyone’s cup of tea but they are full of protein and versatile. Here are my quickest egg recipes.

Scrambled: – 2 minutes if you preheat the saucepan

  • In small saucepan, small knob of butter, add salt and pepper on  high heat.
  • Pop toast in toaster
  • Crack 2 eggs into sauce pan and stir vigorously.
  • Add a small dash of Worcestershire sauce (optional). 
  • Add some fresh spinach for Eggs Florentine. (optional).
  • As eggs thicken, keep stirring and then take off heat.
  • Butter toast, put eggs on top and enjoy.

Poached: – If you have an egg poacher, remember to butter the egg slots for easy removal

  • Simmer water in a medium sauce pan and add salt and a dash of vinegar
  • Crack egg into small bowl and add slowly to water. (repeat for as many eggs as you cook)
  • Pop toast in toaster.
  • After three minutes, butter toast and add poached egg to toast. Sprinkle with pepper.
  • Worcestershire sauce, brown HP sauce or tomato sauce work very well.

Fried: – Not the most healthy but pretty tasty.

  • Preheat pan on medium-high with knob of butter, salt and pepper
  • When melted, crack egg gently to preserve yolk.
  • Gently move with spatula to prevent sticking
  • Cook until white is solid and yolk wobbles gently
  • Optionally serve with baked beans, toast, bacon, mushrooms.


Tasty toast

Toast. Not the most exciting or substantial meal but a few easy additions can keep you going for longer.

Banana and nutella

  • Place toast in toaster.
  • Meanwhile, thinly chop one banana.
  • When toast pops, spread nutella and place banana on top.
  • Alternatively, preheat oven grill to 180 degrees.
  • Spread nutella on bread and top with bananas.
  • Place in oven for 5 mins.


  • Place toast in  toaster.
  • Meanwhile, flake up tuna and add mayonnaise, salt and pepper.
  • When toast pops, spread with butter and add tuna.

You can easily turn this into a tuna melt by adding cheese and grilling

Ham and cheese 

  • This works best if you grill, so heat oven grill to 180 degrees
  • Spread bread with butter and layer with ham and cheese
  • Add some tomato relish or tomato sauce (optional).
  • Grill until cheese is melted and starting to bubble.


  • An excellent source of protein and plenty of variability.
  • Scrambled (2 mins in pan or microwave)
  • Poached
  • Fried
  • Florentine (scrambled with spinach)

What do you have on your toast? Tell us below!

Breakfast smoothies

Breakfast smoothies, perfect for when you do not feel like eating but know you really should. Very versatile, just throw in your favourite fruits and some protein powder into a blender and you have got yourself a tasty breakkie. Noisy but simple.

Frozen berries are an excellent addition as they add thickness to make it feel more substantial and the extra chill is perfect in summer. Bananas are also great thickeners and if you don’t like the taste, add berries, yoghurt or protein powders to mask it.

Blueberry and chocolate: – A pre-exam favourite.


  • 1 cup frozen blueberries (add more for a very thick smoothie)
  • 2 ice cubes (optional)
  • cup of milk (soy works surprisingly well in this)
  • 1 serve chocolate protein powder. (can use normal cocoa powder for no protein)

Berry and banana:


  • One banana, halved for easy blending
  • 1 ice cube (optional)
  • cup of milk
  • 1 small pot of strawberry yoghurt
  • 1/2 cup frozen blueberries
  • 1 serve protein powder