I have a couple of friends who don’t love brunch. Blasphemy, right? I love a late, long, lazy brunch, when time allows. Ninety-nine percent of the time, I’ll opt for a savory option.
There’s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.
I’ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter (sorry, butter!).
Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread, which is made by eureka! Organic Bread. I found it at the nearest grocery store to me. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it’s a great snack, breakfast/brunch, lunch or dinner.
