Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I keep seeing these new-fangled “avocado toasts” around the internet and I finally decided to try one. It makes sense. Avocado is often described as “buttery.” Why not put it on toast?
We made these in the morning before boot camp on Saturday. I have been sore for every single day since. On Monday, my abs would hurt when I sneezed. Yeah. No more month-long absences from that class. But – I can say that this was great fuel. Tons of protein from the egg, healthy fat from the avocado and a few carbs from the bread make this an excellent pre- or post-workout meal.
I will admit, though, that even though avocado is delicious, the fried egg is the star of the show for me. There is little I find more tantalizing than a runny egg with some bread to sop it up. I would have eaten this if it was just the bread and egg. But the tomato and avocado really put it over the top with the sweet and buttery flavors. We will definitely be making this again.
Here’s what you need for each serving:
Start by toasting the bread – be sure to use good bread! I used one of the middle slices of a boule-style loaf.
While the bread is toasting, mash up a ripe avocado. Fry your egg to your desired doneness (mine is that the white is solid, the yellow is not. Which ends up being quite runny – just the way I like it).
When the bread is toasted, spread with a thick layer of avocado. Top with tomato slices and finally with the fried egg. Season liberally with salt and pepper. Top with basil leaves.
I suggest making your first cut right down the middle to release the egg yolk, so you can have some on every delicious bite.