Happy almost fall, y’all! It’s back to school and it can feel a bit chaotic at times, but this is an easy breakfast, snack or lunch that will keep you full of energy to keep up with those kiddos!
First, I hard boil eggs using my favorite method. Place your eggs in a pot filled with water. Bring the pot to a rolling boil, cover and turn off the burner. Set a timer for 10 minutes, then drain and rinse eggs with cold water to stop the cooking process.
Toast your favorite bread, roll or English muffin— I used whole wheat bread. Half a small avocado, remove the pit and carefully scoop out the deliciousness. Spread on toast, top with eggs and generously sprinkle with Trader Joe’s EBS, kosher salt, or whatever seasoning you like. You can add extra veggies by topping with cherry tomatoes, baby spinach or wild arugula.