Now that classes are finally winding down and we are finishing up the last of our finals, and counting down the days left until we are officially in summer mode, I've gotten more chances to actually make breakfast for myself. And we all know that breakfast is the most important meal of the day.
This recipe isn't really a recipe, but this is literally my go-to item for an early meal. It's also really simple to make. You just need 4 ingredients and they are:
1 Avocado (cut in half)
First you're going to cut the avocado in half and then wrap one half in foil and pop it back into the fridge for leftovers. With the half you are going to use, take a knife and slice across it, and once that is done, you can take a big spoon and scoop out the slices easy-peasy. (Thanks to Ella Denton for teaching me how to do that)
Next, after buttering (lubricating) your pan with a small slice of butter, I take both my tortillas and heat them up a bit in the pan. After that, you take your two eggs and crack them chicken fetuses. I crack both of my eggs together because it's quicker to scramble them that way. You don't have to do that but you can.
Once scrambled, I divided the eggs between my two tortillas and spread some cheese on them. I didn't say how much because I am a huge fan of cheese on anything so I do how ever much I like.
With you cheese added, all you have left to do is placing your avocado slices on the pile, fold the tortillas like breakfast tacos and you are good to go!
Like I mentioned earlier... Quick and easy for a delicious breakfast.
Until next time my lovelies!