Being a gal who is completely obsessed with Pinterest, it is hardly shocking that a lot of my food inspiration comes from that deliciously addictive website. My boards are all so organized and pretty, they make me want to stare at them all day and just continue to add delightful new pins for hours on end…which is easy to do. A few days ago I came across a rather inspired idea for a simple yet flavor packed breakfast and I just had to get the ingredients for it straight away. The meal wasn’t anything that can truly be credited to anyone as there isn’t much cooking involved, so I will just call this a mashup of good taste being shared around the world in an effort to tickle taste buds and inspire smiles (and the name is my own wacky combination). Okay? Okay. 😉
Cook Time: 10 Minutes Serves 2
1 Hass Avocado, Mashed
2 Slices of Whole Wheat Bread, Toasted
2 Large Eggs
Hummus (my favorite brand is Sabra but this is up to you)
Coconut Oil Cooking Spray
4 Slices Turkey Bacon
Turn the oven to 400 degrees and arrange bacon on a foiled cookie sheet. Bake in the oven for approximately 10 minutes, flipping once halfway through, and then remove and transfer strips to a paper towel to remove excess grease and allow them to dry. If you like your bacon crispier, then leave it in longer but since turkey bacon is less fatty than regular bacon, it cooks really quickly and can burn just as fast. Keep an eye on it as oven temps differ.
Next, place the bread in the toaster and toast until desired color and texture. Once done, spread some hummus on each piece of toast and top with the mashed avocado and set aside on plates. Coat a small skillet very lightly with the coconut oil spray (which is a better alternative to butter but if you prefer that then use it instead). Turn the burner on medium heat and wait 1-2 minutes for the pan to get hot (don’t let the oil brown). Crack both eggs into the pan, one on each side, and allow to cook until the whites become solid. I find that everyone makes their eggs differently and any method will work for this meal so just go with whatever you normally do here. However, I think that it’s best to leave the yolk runny. If you are like me, gently separate the two eggs by cutting down the middle of the cooked whites and carefully flip them over and continue to cook for about 30 seconds. When the eggs are done, place them on top of the prepared toast pieces. Sprinkle with sea salt and pepper to taste. Divide the bacon up between the two plates and serve. I loved this breakfast so much and the concept of adding hummus to eggs and avocado was just incredible. I will definitely be making this again many times in the future. Enjoy!