Weekend Brunch In Under 30 Minutes

I was looking for something cheap, healthy, quick and tasty for this morning's brunch. The perfect brunch is as follows: avocado egg salad on whole wheat toast with peanut butter banana extravaganza for dessert.

Avocado Egg Salad

Dash of baking soda
3 large eggs
1 medium avocado
Paprika
Seasonings
4 whole wheat bread slices

1. In a medium saucepan boil eggs to your preference. I boil mine for 8 minutes with a dash baking so (they peel easier with baking soda)
2. Cut avocado in half, remove pit and scoop contents out with a spoon. Place in bowl and add paprika and seasonings to your liking and sit aside.
3. Remove eggs from heat, rinse with cold water and let them sit in some cold water for about 5 minutes.
4. Peel and place boiled eggs in the bowl with the avocado. Smash together and place on bread.

This recipe feeds two with an ample amount of egg salad left over. 
Cook Time: 10 minutes 
Prep Time: 15 minutes 
Total Time: 25 minutes 
Calories: 398 calories per sandwich

Peanut Butter Banana Extravaganza

1 large banana
1 tablespoon coconut oil
Dash of cinnamon
Dash of nutmeg
2 tablespoon of peanut butter

1. In a small skillet heat 1 tbsp of coconut oil over medium heat
2. Slice one banana to your preferred thickness and place in skillet
3. Sprinkle your preferred amount of nutmeg and cinnamon on the slices
4. Brown each side for 3-4 minutes
5. Remove from heat and place on saucer and dollop two tablespoons of peanut butter beside the slices

This recipe feeds two. 
Cook Time: 8 minutes  
Prep Time: 2 minutes 
Total Time: 10 minutes 
Calories: 147.5 calories per serving


Pair this brunch with a mimosa or orange juice and relax. If cooking at the same time as your avocado egg salad you can prepare this brunch in under 30 minutes. Below is a nutrition label for this brunch!

Enjoy!