I bought a few extra avocados when making the breakfast bruschetta last weekend, with the intention of whipping up some guacamole. When I bought the avocados they weren’t ripe enough for the recipe, so I had to wait a few days. By Thursday evening I checked the avocados by applying a little pressure while I held them in my hands, and sure enough they gave a little, indicating they were soft enough. Read more >>
For the past couple weekends, I’ve been exploring different breakfast recipes, and I got to admit most of them weren’t all that healthy (eggs Benedict, pancakes and egg+cheese+bacon cups are a few examples). They were all certainly yummy, but the amount of butter and cheese I used in some of the recipes were alarming. So I was keen on trying something healthier. This past weekend I came across a recipe in November’s issue of the ABC delicious. magazine for an Avocado Breakfast Bruschetta. Normally I am not a fan of avocados, but the vibrant colors of the feature photo was just too tempting not to try.