When I find a meal I like, I make it a lot.
At one point it was cheese and black bean quesadillas; I’ve been on a peanut butter and banana sandwich kick many times. And you can imagine when I cook up a pot of soup, I eat it for days on end.
For the last week, my lunch staple has been a sandwich made with avocado, ricotta, and egg. It’s delicious, filling, and gives me the protein that I’ve been craving lately. If you’re looking for more vegetables, add a salad or cup of soup on the side.
The richness of the avocado and ricotta make this extra delicious.
Avocado Ricotta Egg Sandwich
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English muffin
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1/3 avocado, mashed
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1/4 cup ricotta
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2 eggs, cooked how you like
I like to just layer the sandwich ingredients on the English muffin, and eat the whole thing with a knife and fork. I suppose you could eat it sandwich style, but it’s kind of messy.
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{ 4 comments… read them below or add one }
Avocados and eggs are the best combination ever! I haven’t had one avocado since I have been in London. I need to rectify that asap.
Yum! I’m not a huuuuge ricotta fan, so I might swap it for salsa, but I do love egg n’ avocado.
Yum! Add a slice of tomato for me
Love, love, LOVE avocado and eggs together! Beautifully done!