Tuesday, January 1, 2013

Egg on Avocado and Tomato

Add bread and you will have a wonderful open-face sandwich.
Egg on Avocado and Tomato


olive oil

2 slices of tomato (fresh from the garden)

1/2 avocado, sliced

1 egg

1/2 teaspoon black pepper

1/8 teaspoon salt

1/2 cup Monterey Jack Cheese

Cook the egg in a skillet with the minimum amount of olive oil, possible. I like mine turned over for a minute but if you are a sunny side up gal or guy, that is another way, to make this.

While the egg cooks, place on a plate, your tomato slices and avocado. Top these with the cooked egg.

Sprinkle with salt and pepper

Shred your cheese over the vegetables and egg.

Place in microwave for 1-2 minutes, depending on the power of your machine. You only want to heat the tomato, avocado and cheese which does melt. The goal is not too overcook that beautiful egg.


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