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What’s for Breakfast: Scrambled Eggs with Mushroom & Avocado

color photo of a plate with scrambled eggs, another plate of Rainier cherries, and a cup of coffeeThis morning I made one of my yummiest breakfasts ever:

  • Sauteed one sliced white mushroom in less than two teaspoons of organic extra virgin olive oil.
  • Added two large organic brown eggs, scrambled, to the mushroom slices.
  • Added a few shakes of cumin, garlic and onion powders and a dash of minced oregano leaves.
  • Sliced a whole small organic Hass avocado onto the plate. Added a touch of ground sea salt to enhance its creamy flavor.
  • Placed the nicely browned eggs atop the avocado and added a dollop of peach salsa.
  • Side of organic Rainier cherries, grown in Chelan, Washington, and freshly brewed coffee with two teaspoons of organic half and half.

It took less than 15 minutes to prepare…and much less to eat!

Bon appetit!

 

About Bonnie Parrish-Kell

Diva-in-Chief and Publisher of Slowpoke Divas who always feels better after a good workout or race...no matter how sore she may become. Tweet me @bparrishkell

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