On weekday mornings where I have 10 minutes to eat breakfast, pre-preparation is the essential ingredient and I always go with something quick to throw together; porridge sachets for example, or my pre-made quinoa granola if I have any left. Breakfast becomes a routine, something to quickly satisfy the early morning pangs of hunger, while making sure that it’s relatively nutritious and palatable.
On weekends however, I like to take my time and put a bit more effort into my breakfasts if I wake up early enough. I made this a while ago after seeing Nigella Lawson’s Breakfast Bruschetta on Nigella Express and almost couldn’t believe that she needed to write a recipe for something so simple – but if she could do it, why couldn’t I? I’ve altered and tweaked the ingredients with what I had in my kitchen garden and in the fridge, and what turned out was a breakfast that was simply sublime. So here I will pass it onto you.
You will need:
- Two slices bruschetta (I had one slice French white sourdough and one slice walnut sourdough but use what you like);
- Extra virgin olive oil;
- One clove of garlic;
- 1/2 a roma tomato;
- 1/4 avocado;
- 5-6 small basil leaves;
- 2 + 1/2 teaspoons of lime juice (bottled is fine);
- salt and freshly cracked black pepper.
Cut your garlic clove in half and rub over the two slices of bruschetta before drizzling with a bit of olive oil and toasting it. While it’s toasting, into a small bowl dice your tomato and combine with the basil leaves and 1 teaspoon of the lime juice. Into another small bowl, mash the avocado with a pinch of salt and the remainder of the lime juice.
When the bruschetta is toasted, put it onto a plate and top one with the tomato, and the other with the avocado. Drizzle both with more olive oil and crack over some fresh black pepper.
Breakfast doesn’t get much better than this 😉 It’s like summer on a plate.
Catch you on Wednesday, lovelies xx