This avocado breakfast recipe is the perfect start to your day, but it makes a great snack too! The avocado toast starts with an English muffin and is topped with quick pickled onions and cherry tomatoes.
You guys, sometimes I think I should be pregnant for, like, my job. I would be so good at it.
I’ve got the weird cravings thing down pat.
Peanut butter and pickle sandwiches? Count me in. (No, seriously. They’re pretty good!)
Cold tacos with extra sour cream and somewhat wilty lettuce? I mean, yeah, I can dig that. (In fact, I dug the heck out of that during months 6-9 of my first pregnancy. I’d get drive-thru tacos at night, pop ’em in the fridge, and eat them the next day for breakfast. Don’t tell my doctor about that, k?)
Lately, though? It’s alllllll fatty foods with pickled vegetables. I can not even stop. Vinegar fo’ life.
Don’t worry. Even the non-weirdo and/or preggo people can get behind my newest obsession. Promise!
I’m particularly partial to a deli slice of pepperoni wrapped around cream cheese and pickled banana peppers. It sounds a little nutso, but it’s out of this world good.
I’ve also been mashing up an avocado and then loading it up with my quick pickled red onions like nobody’s business. It’s unreal.
The creamy richness of the avocado paired with the tangy bite of the pickled onion? It kills me. And it really kills me that I was too weirded out by it to share with you. I mean, what would you guys say if I showed you a bowl of mashed avocado and red onions and told you to eat it with a fork? You’d freak.
I decided to bust out an English muffin for this one. I mean, regular toast works great. But sometimes you have to get fancy, and we all know English muffins = fancy, right?
Well, not always. I grew up eating little English muffin pizzas. I would spread the muffins with pizza sauce, top with neon orange American cheese, and bake them until they were little handheld pizzas. My kids do this, too! Totally easy lunch for this lazy homeschooler. 😉
But now? Well, forget the pizza and say hello to my new favorite snack and/or lunch and/or breakfast and yep. I’m eating these for every meal of the day. You will too. These are super filling, because of the avocado.
I added some thinly sliced funky colored grape tomatoes to my avocado toasts (er…muffins?) and it was the perfect compliment. Be sure to sprinkle on plenty of coarse salt and freshly ground black pepper. You won’t regret it.
1/2 red onion, thinly sliced
1/2 - 1 cup vinegar
2 English muffins
4 grape tomatoes
salt and pepper, to taste
Place the red onion in a small jar or bowl and add enough vinegar to cover. Set aside for 1 hour or keep in the fridge for future use.
Split and toast the English muffins.
While the muffins are toasting, cut the avocados in half, discard the seeds, and scoop out the flesh. Mash with a fork.
Thinly slice the grape tomatoes.
Spread the mashed avocado over the toasted English muffins, top with the sliced tomatoes and pickled onions.
Sprinkle with salt and pepper.