Open-Faced Breakfast
I love slow mornings just as much as productive ones. I love being spontaneous as much and I love routine. I love new creations as much I love go-to’s. The other morning I tried my hand at mixing some flavors together and embracing the unknown of how it would turn out. This is 100% Eric’s forte more than mine. That being said, after the first bite I think I gave him a run for his money. 😉
Ingredients:
- One bunch of green onions, washed and diced
- One organic egg
- One piece of Ezekiel Bread
- 1 and 1/2 Tablespoons Vegenaise
- 1/2 an avocado
- Homemade ketchup (found, here!)
- 1/2 Tablespoon of unsalted butter
What to do:
In a small pan, melt the butter on medium heat. Add three fourths of the green onions. Stir until they are slightly browned. Add the egg over the green onions in the pan. Toast the Ezekiel bread. Once it is toasted, spread the Vegenaise onto the toast, followed by the avocado. Use a fork to slightly press the avocado into the toast. Place the cooked egg and green onions on top of the toast. Place one tablespoon of ketchup onto the egg and sprinkle the remaining uncooked green onions on top. I use a forked to eat it and savor every bite!
Stranded on an island with 
Gilmore Girls
Chopped
Fixer Upper
1. 
Friday is looking better than ever and linking up with 
This heavenly goodness is definitely a favorite. You can see how to make it, 
