Avo-Tahini Toast

Pre-quarantine I was obsessing over this Mediterranean avocado toast and eating it for breakfast every morning. Now that we're avoiding the grocery store I'm looking forward to making this again in a few weeks. I always have kalamata olives, eggs, lemon juice, and tahini paste on hand so this only required a few ingredients from the store. I wasn't sure how I would feel about the tahini paste with the egg but it adds a nice touch to the finished breakfast. If you have time to make a soft boiled egg it's worth the extra time but if not a hardboiled egg was just as good. So far we've been adapting pretty well to using things we already have on hand so I'll share some of our quarantine cooking recipes next week!

Recipe from My Recipes.

-1 teaspoon lemon juice
-Dash of salt
-1/2 avocado
-1 slice whole-grain bread, toasted
-3 grape tomatoes, quartered 
-2 pitted kalamata olives, chopped
-1 soft or hard-boiled egg
-1 teaspoon tahini

Combine lemon juice, salt, and avocado in a bowl. Mash with a fork and then spread the mashed avocado evenly over toast; top with tomatoes, olives, and egg. Drizzle with tahini.


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