Recipe: Simple Breakfast: Egg, with Avocado, Sandwich

(Inspired by The Gastronomy Gal)

“Mom, you should start eating avocado because of its anti-inflammatory benefits,” my older daughter recently said to me. She made the recommendation because my scalp and skin suddenly started flaring due to extreme dryness. She also recommended other anti-inflammatory foods like turmeric and berries. She’s not a health professional, but a professional in her own health and wellness, and would readily share her knowledge with family and friends.

I took her advice and have noticed some changes. My scalp had gotten better and the flaring have reduced significantly. I now eat and add avocado to everything!

Thank goodness for daughters! 🙏🏾

. . .

Going back to my simple Egg Avocado Sandwich recipe.

Ingredients:

  • 2 Eggs
  • 1/4 or 1/3 Avocado (depending on size)
  • 6-ft Bread Roll

Instructions:

  1. Boil the eggs for 10-15 minutes. Time depends on whether you want your eggs over-easy, over-medium, or hard-boiled. (To boil, place eggs in a small pot, add water to slightly cover the eggs, and place on slow to medium heat.)
  2. Once boiled, empty the hot water from pot, and run cold water over eggs. This helps the eggs peel easily.
  3. Peel the shells off the eggs
  4. Slice the bread roll in two
  5. Slice the avocado and place on one half of the bread
  6. Slice and place the eggs on the other half of the bread
  7. Close both halves together as a sandwich.

Enjoy with a hot or cold Turmeric tea. Can also be eaten for lunch or light dinner.

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