Avocado 😍

First… How is there not an avocado emoji 🙄 second, I love avocados!

This was probably one of fav go to breakfast! So easy, so delicious! 

Behold: The Avocado Egg Salad Toast (adopted from The Beachbody Blog, modified to fit my needs!) 

  
Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings
Ingredients:

They use: 8 large hard-boiled eggs, coarsely chopped I only use 2. 

They use: 1 ripe medium avocado, slightly mashed I use 1/2 of an avocado 

They use: 2 Tbsp. fresh lemon juice  I choose to opt out of the lemon juice and add tapatio!

½ tsp. sea salt (or Himalayan salt)

They Use: 4 slices low-sodium sprouted whole-grain bread, toasted I used 2 slices gluten free bread 

They use: 1 cup watercress. I didn’t use any of these 😜
Preparation:

1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.

2. Spread ¼ of egg mixture onto each slice of toast.

3. Top evenly with watercress.

Enjoy! Macros are   lower if done my way ✌🏼️