Veggie Breakfast Bowl with Avocado Toast

I love a hot breakfast and since I am home with a little one, we enjoy our favorite veggie breakfast bowl several times a week.  (My 17 month old likes to share with me.)  I should probably start making this for the big boys, but they leave for school so early that it hasn't happened yet.  Sometimes I scramble some eggs and add sauteed veggies, maybe sprinkle on some cheese, but this has been my favorite.  I have decided I like more veggies and less egg so this works perfectly...lots of sauteed veggies and one fried egg on top.  Plus, oooooooooh that delicious avocado toast.  It is my new fave! The baby loves it too.  

I start with a little coconut oil or bacon grease if I have it and saute some sliced onions, mushrooms, and peppers until tender.  I add some grape tomatoes about half-way through cooking the vegetables and spinach towards the end.  l salt and pepper while I am cooking.  I use specialty salts like Alaea salt (my husband brought some back from a work trip to Hawaii) or Himalayan pink salt.  Use anything you like to add flavor.  Then I move the veggies to a bowl and cook an egg in the same skillet.  I usually just fry the egg in a little coconut oil, but you can cook it however you like.  Then add the egg to the vegetable bowl for a delicious and healthy breakfast or lunch or even dinner if you like.  

Yum!  All my favorite vegetables in one bowl!  Almost...asparagus would be amazing too.  Add your favorites and enjoy, no savor this delicious veggie bowl!  

And then the avocado toast...where do I even begin.  It is amazing, delicious...green gold.  I like to spread butter on my toast first followed by a healthy smear of soft avocado.  I  use about 1/2 avocado per slice of toast and sprinkle with a little sea salt to finish.  

Ingredients:
Coconut oil or olive oil
Sliced mushrooms, onions, peppers 
Grape tomatoes
Fresh spinach leaves
1 egg
Salt and pepper

For toast:  bread, butter, avocado, salt

​I start with a little coconut oil or bacon grease if I have it and saute some sliced onions, mushrooms, and peppers until tender.  I add some grape tomatoes about half-way through cooking the vegetables and spinach towards the end.  l salt and pepper while I am cooking.  I use specialty salts like Alaea salt (my husband brought some back from a work trip to Hawaii) or Himalayan pink salt.  Use anything you like to add flavor.  Then I move the veggies to a bowl and cook an egg in the same skillet.  I usually just fry the egg in a little coconut oil, but you can cook it however you like.  Then add the egg to the vegetable bowl for a delicious and healthy breakfast or lunch or even dinner if you like.  ​

Yum