Okay, okay. Clearly I’m eating my way through my dreams of California (that’s okay- yes?)
This post is part of Evernote Food 28 days of breakfast highlighting different breakfast ideas from around the world and my challenge was to use something from my future home state of California. While I thought about going the citrus route, I’m madly in love with avocados, so it only seemed natural (it also helps that I’ve been on an avocado kick recently).
I love this breakfast for many reasons but mainly, it packs a whole lot of protein punch. Between the eggs and the avocado, I’m good to go until lunch (sometimes past!)
Plus, it’s so easy to throw together and really takes no time at all!
Be sure to check out my breakfast interview over on the evernote blog and also check out the evernote food facebook page for the 28 days of breakfast!
(PS-I’ve been using Evernote for awhile and it makes me super happy that they’ve created such a stunning food app (the new iPhone/iPad app is just gorgeous!) I highly suggest you pop over and check it out (it’s a free app!))
- Preheat oven to 400˚.
- Toss tortillas in oven and bake until slightly crisp, 5-6 minutes. Remove and smear on salsa. Remove avocado halves and slice into ¼"-1/2" slices. Slice around outer edge of tortilla, leaving a well in the middle.
- Place tortillas on a baking tray covered with a silpat or other non-stick sheet. Crack on egg into center of each tortilla. Sprinkle with goat cheese.
- Bake until egg is set, 5-10 minutes (depending on desired firmness of the yolk!)
- Serve with a sprinkle of cilantro.