You love avocado already: it’s delicious and it’s “good fat.” But guess what, there’s more!
Studies have shown that if you add avocado to leafy greens and tomatoes, your body is able to absorb 200-400% more of the veggie’s nutrients. Hopefully that doesn’t hold true for the “nutrients” in fried tortilla chips….that study has yet to be done ;)
January, my friend and founder of January Labs (the skincare line I rave about), puts avocado pretty much everything. Here, she’s making her famous egg sandwich which I am treated to at least once a week (#luckygirl). She does a few things to make the finished product more than just your average egg dish.
JANUARY’S FAMOUS EGG SANDWICH
- Ezekiel sprouted grain english muffin
- Ripe tomatoes
- Himalayan Sea Salt
- Fresh ground pepper
- Herbs de Provence (she gets it at Costco)
- Coconut oil
Putting it all together
For the eggs: Put the gas on medium high and get the skillet hot. Coat with a thin layer of coconut oil. Crack the eggs into the skillet and quickly cover with a lid. Cook until whites are done. Now for me, the whites don’t get done enough before the sides dry out, so I’ll gently flip each egg once.
While the egg is cooking start to toast the muffin, slice the tomato, slice the avocado.
Start to stack: muffin, then avocado, then tomato. Sprinkle with salt. (Himalyan sea salt has a light flavor so you can be generous). Top with egg over easy. Sprinkle with salt, grind pepper, sprinkle with herbs (they will make a huge difference).
So easy, so simple, so delicious!