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February 24, 2011

A breakfast favorite- Avocado Cream eggs

I am going to let you in on my favorite secret recipe. If I am cooking for two people I use the following: 3 or 4 organic eggs (very important to eat eggs that come from happy chickens), 1/4 cup/100ml of almond milk, one onion, a dash of olive oil, cumin, sea salt, pepper, 2% FAGE yogurt, honey, and a fresh lemon. I usually have a banana with my breakfast and today we had smoked salmon as well. I try to make breakfast my biggest meal and taper down as the day progresses.

I saute one onion, over med-high heat in a dash of olive oil. In the meantime, I beat three eggs and add the almond milk (you can add regular milk, soy milk any kind you wish) and add to the onions after they are slightly browned, about 5 minutes. Sprinkle some salt, pepper and cumin. Then in a separate bowl mash a ripe avocado well, add two spoonfuls (TBSP) of yogurt and about one small spoonful (TSP) of honey and one spoonful (TBSP) of lemon juice. Blend well and serve with the eggs. Sometimes when we crave the extra fiber we eat breakfast with knackebrod (Swedish hard rye bread/crackers). In the picture you can see we are drinking hot water with lemon too- an everyday must!

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