I’d like to think of myself as a morning and night person. I could wake up at 7am and I could sleep at midnight. I credit a productive an alert day to a healthy satisfying breakfast to kick off the morning. This is my favorite breakfast honestly year round, but for Summer this meal is just so simple and refreshing. Here’s the deets:

Ingredients:

• Half a small tomato
• Handful of arugula
• Rosemary Sourdough Bread Slice
• Olive Oil
• Half an Avocado
• Pinch of Garlic Salt
• 1 large egg
• Balsamic Vinegar

1. Place handful of arugula on half of the plate
2. Toast the Rosemary Sourdough slice to your liking
3. Cook egg in olive oil in low heat
4. While egg is cooking and bread is toasting, dice your tomato and spread over the bed of arugula on plate
5. When bread is done toasting, spread the avocado on it and place on other half of plate
6. Place egg (I like mine runny so I prefer sunny side up) over the avocado spread on toast
7. Garnish the toast and egg with pinch of garlic salt
8. Spread olive oil and balsamic vinegar over bed of arugula and diced tomato
9. VOILA! Don’t forget to turn off the stove

Here’s the finished product! This is my favorite vegetarian and light breakfast! For meat lovers, this meal pairs well with two strips of maple turkey bacon if you still want to keep the breakfast a little light! This meal usually keeps me full for 3-4 hours and it’s super simple, quick, easy and healthy!

xx, Bri.

SIPS + EATS breakfast brunch cook cooking healthy mornings simple summer vegetarian