I wish I could have more time on weekday mornings for breakfast so that I can have something other than milk and cereal. I love my Special K with red berries, but there are days when that's just not enough!
I was barely able to squeeze in the usual milk and cereal this morning. Then, half way through my morning class, my stomach started to roar with hunger. Needless to say, I spent the rest of the morning figuring out what I wanted to have lunch instead of paying attention to the professor.
And this is what I came up with:
It's pretty much just a slightly dressed up version of egg and toast with a nice, crisp spring mix salad on the side. It's delicious and light (well...minus the bacon).
Ingredients:
1/4 perfectly ripe avocado
1 slice of multigrain bread, lightly toasted
1/4 roma tomato, diced
1 egg, poached
1 strip of bacon
2 basil leaves, coarsely chopped
mozzarella cheese
salt and pepper
Instructions:
1. Prepare the ingredients.
2. Assemble and enjoy!
