I love breakfast. Any time of day, always. But when it comes to actual breakfast, during the week, I’m pretty predictable. Avocado Toast. It’s been my staple for years now. Avocado, lemon juice, salt and pepper, on toast. I even make it at my desk at work in a little coffee cup and a paper plate. Don’t judge me, I do what I gotsta do.
So weekends come along and I have more time and real dishes. I wanted to make a nicer, weekend-appropriate version of my favorite day-to-day breakfast. It might take a little of the simplicity out of it, which is a lot of the appeal, but it also makes it more decadent. So what do I do? Waffles. Of course, waffles. (Because Leslie Knope and I have a lot in common.) And topped with a yummy egg, over easy. It’s so rich, yet still so simple. Seriously delicious and perfect for a quick-but-not-too-quick weekend breakfast. Or weekday if you’re a morning person. Regardless, enjoy. xo
Waffocado: Avocado Waffle (makes 2 servings)
1 prepared waffle (frozen or made on your iron, i don’t care)
1 avocado, diced
juice of ½ lemon
salt and pepper, to taste
½ tbsp sesame seeds
In a bowl, mix your avocado pieces, lemon juice, salt and pepper and sesame seed. Set aside.
Cook your eggs on the stove top, how you like them. I prefer over-easy. Salt and pepper them.
If your waffle is frozen, toast it now. Cut it in half.
Top your waffle halves with avocado mixture. Drizzle with olive oil and top each half with an egg.
Serve with breakfast meats, cause they’re awesome.