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:

Ingredients:

  • 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.

Method:

  • 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)

Ingredients:

  • 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

Method:

  • 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. 

Omelettes

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

Mediterranean:

  • 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

 

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.

Ingredients:

  • 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.

 

Scrambled eggs

Eggs are an excellent source of protein and can be made very quickly for an on the go breakfast.

Quickest scrambled eggs:

Ingredients: 

  • 2x eggs
  • knob of butter
  • salt and pepper
  • Buttered toast (optional)

Method: 

  • Pop toast in the toaster.
  • Preheat saucepan with butter, salt and pepper on high heat.
  • Once the butter is melted, crack the eggs over the saucepan.
  • Stir vigorously and once thickened, take off heat.
  • Butter toast and add eggs.

It should take about 2 minutes max to be on your plate.