Do you ever have avocados for breakfast? If you answered no, you should really start. As far as I'm concerned, avocados are welcome for breakfast, lunch, and dinner. If someone were to say want to serve me breakfast in bed for a special occasion (hint, hint), I would LOVE it if the menu included avocados.
Oh and if someone maybe needed some ideas for what they could serve me for breakfast in bed, I happen to have 3 great recipes courtesy of Avocados from Mexico that would be just perfect: avocado toast with fried or scrambled egg, chilaquiles with avocados and eggs, and avocado and feta frittata.
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AVOCADO TOAST WITH FRIED EGG
4 slices bread
2 avocados from Mexico, halved, pitted and peeled
1/2 teaspoon salt
4 fried eggs*
Toast bread; set aside. In a medium bowl, coarsely mash avocados with salt. Spread toast with mashed avocado and top with fried egg. Season with salt and pepper.
YIELD: 4 servings
*for scrambled version, top avocado toast with a slice of tomato and 4 scrambled eggs
CHILAQUILES WITH AVOCADO AND EGGS
1/4 cup vegetable oil
8 (6-inch) corn tortillas, quartered
1-1/2 cups red salsa
4 eggs
1 avocado from Mexico, halved, pitted, peeled and cubed
2 small radishes, thinly sliced
Heat oil in a large skillet over medium-high heat. Add tortillas. Carefully stir and turn tortillas to coat them with oil until crisp, about 6-8 minutes. Remove from heat. In a separate skillet, fry eggs. Meanwhile, return tortillas to medium heat. Pour salsa over crisp tortillas, turning to coat until they are slightly soft but still chewy. Top tortillas with fried eggs, avocado and radishes.
YIELD: 4 servings
AVOCADO AND FETA FRITTATA
6 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado from Mexico, halved, pitted, peeled and cubed
1/2 cup crumbled feta cheese
1/3 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon oil
2 cups baby arugula, divided
Preheat broiler. In a medium bowl, beat eggs with salt and pepper. Stir in half of the avocado, half of the feta and half of the tomatoes; set aside. Heat oil (can be from the tomatoes) in a 9-inch oven-proof skillet over medium heat. Stir in 1-1/2 cups of the arugula until wilted, about 30 seconds. Add beaten egg mixture. Cook until eggs start to set, lifting sides a bit to let uncooked egg run underneath, about 5 minutes. Sprinkle with remaining cheese and tomatoes. Transfer skillet to broiler. Cook until eggs are set, 1 to 2 minutes; remove from broiler. Sprinkle with remaining avocado and arugula. Serve hot.
Yield: 4 to 6 servings
Opening image via Thinkstock, all other images via Avocados from Mexico
