“Mom, can you make breakfast?” How about Avocado Toast with Eggs? At the turn of the year, this daily question made me think that pretty soon, my growing children will be going off to college. Like many professional urbanites, life gets too crazy, and it’s always a rush in the mornings. But over the years, I came to appreciate breakfast with them and for them. When I’m traveling for work, or leave the house before the crack of dawn, my kids get a breakfast sandwich at the deli. This experience, effortless and pleasurable in anticipation, is usually expensive, even when it’s at a theoretically inexpensive restaurant, like the local deli. And according to my kids, not always satisfying. So, we’ve incorporated this daily habit to our lives: breakfast at home. It takes all of 10 minutes to assemble this Avocado Toast at home. It would cost almost $12 at a restaurant or deli. The time we spend in the morning is precious; we talk about the agenda, our schedules and our immense to-do lists. In time, I came to recognize that preparing breakfast for my children is huge privilege, one that I’ll miss tremendously when they go off the college.
Avocado Toast With Eggs
2 ripe avocados, at room temperature
Kosher salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil
4 slices multi-grain bread
2 tablespoons freshly chopped parsley
2 teaspoons chia seeds
Cut the avocado in half and remove the pit. Peel and place the avocado in a bowl. Mash the avocado with a fork or a masher. Season lightly with salt and pepper.
Pour the olive oil into a medium non-stick skillet, over medium heat. Working with two eggs at a time, crack each egg directly into the pan and season with salt and pepper. Cook until the egg whites are set but the yolks are still soft, about 2 to 3 minutes. Repeat with remaining 2 eggs.
While the eggs are cooking, toast the bread to a light golden color.
Spread each bread slice with the avocado mash; as soon as the eggs are done, place them on the avocado toast (cut to separate the eggs). Garnish with parsley and chia seeds. Serve Immediately.