This is something I’ve thought about doing for a long time and I finally did it Friday morning. Here’s why:

I happened to buy some avocados last week. I eat avocados often, I buy them a lot - I have gotten very good over the years at picking avocados at the perfect ripeness, depending on whether I’m eating them immediately or planning on having them later in the week.

Sometimes, though, I buy one of those mesh bags of avocados and those are never as good as me picking individual avocados. Unfortunately, this week I bought the bag, and 2 of the avocados were fine, 2 were not ripe enough when I cut into them. More on that in a moment.

The other impetus for this breakfast was this week on the Peloton Instagram Story one of the instructors showed how he prepares scrambled eggs on avocado toast, and I was like - Oh, I have the bread for toast, I have the avocados - I can do this!

(Normally I don’t have a lot of bread in the house, and I usually have an English muffin every morning, but Friday the stars aligned because I finished the English muffins and had an opportunity to have toast.)

So, with all of that as background knowledge, I made this on Friday. This was not one of the good avocados - I salvaged about half of it and got it spread on the toast good enough, and plopped some scrambled eggs on top.

It tasted very good.

I did wonder what it would be like with a better avocado on the toast, so I tried again Saturday - it was a little better.

I had the thought on Saturday that if I bought an avocado spread that I’ve had in the past I could use that on the toast, then throw down the eggs.

But I think the perfect avocado smashed up would be better, so I’ll strive towards that.

This is probably a great breakfast to work in during marathon training - or even a good meal after a long run.

I’ll sacrifice my English muffin every so often for it.