Good afternoon my little love muffins!
Welcome back! I hope you had a wonderful first full week of 2016. With the new year, I know a lot of people are making new resolutions, or goals, they would like to accomplish throughout 2016. Sometimes it may seem a little daunting after the first few weeks taper off and people get back into the grind of work and life, so here at Stark Naked I am determined to keeps things simple: provide healthy, well-balanced meals that are easy and affordable! We are going to take it one recipe at a time and illustrate that healthy eating doesn’t have to be such an overwhelming task. Are you ready?! https://youtu.be/avcS0aYJ2a8
Now that we’ve gotten our groove on, let’s sally forth, shall we? This week’s recipe is for an open breakfast sandwich of avocado and scrambled eggs. Delish!
I’ve been eating these for breakfast for the last few days and figured I’d share the love. What better way to start your day, than with a morning quickie. Quick breakfast that is… 😉
Listed below are the ingredients you will need for this recipe:
1 Slice of dark rye or pumpernickel bread
1-2 Tsp of butter (aka buttah)
1/4 Onion diced
Franks Red Hot
The quantities listed above will produce enough food for one person and should take about 10 minutes between prep and cooking. Super easy for mornings or a quick dinner!
First start off with cracking two eggs (aka Ay-ggs) into a bowl and whisking them.
Just a little tip (JLT): I like to use a fork, over a proper whisk, as it’s less messy and easier to clean.
Next, add your buttah (getting Jersey on your arse! But I promise, I’ll be gentle 😉 ) to your pan and put the heat on medium to low. Goal is to not burn the buttah.
Then add your onions. I like to just pour those suckers on in, but if you want to jazz it up, you can always do it Emril style with a BAM!!
Stir with a spoon or spatula, whatever your wild child prefers, until the onions are translucent.
As the onions are cooking this is when I would suggest toasting your bread. I prefer my bread lightly toasted, but that’s just my preference. You are in control of how toasty you want to get up in her’, so you toast the heck out of the bread if you so chose.
Whislt your bread is toasting, add the eggs to your cooked onions.
JLT: Just keep stirring! A little trick I found (due to impatience as a child) is that to create fluffy eggs, just keep stirring them in the pan until they are cooked. Some people like to beat the devil out of the eggs before they add them to the pan to make them fluffy (I’ve been channeling Bob Ross lately with my paintings). I just stir in the pan. Again, it’s whatever you prefer.
Once cooked, the layering begins! First with the toasted bread:
Next with the eggs:
Next with the avocado. The way I prepare my avocado is to cut it in half length-wise. (JLT: A ripe avocado should be a little soft when you pick it up and squeeze it. Too hard and it’s not ready, too soft and it’s overdone. Opposite of some other things….) Then take the pit out, and score the meat of the avocado, gently so that you don’t go all the way through the skin:
Then take a tablespoon (the large of the two spoons) and scoop it out, like such:
Add the avocado to the top of your breakfast sandwich:
And then lastly, but of course not leastly, top with Franks Red Hot:
Congratulations! You’ve just prepared a super easy and healthy breakfast option in a matter of minutes!
As always, thank you for cooking with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Sunday for our next recipe!