Marc is the chef in our household. I love his cooking, and he loves to cook, so it all fits together perfectly. I’m not totally useless; I’m usually in charge of the music and the wine, and sometimes I get to be the taster.
It also helps to cook and eat at home when you are trying to be healthy (#2016resolutions).
I find breakfast to be one of the most difficult meals to cook at home, not because breakfast dishes are particularly complicated, but because it requires an extra early wake-up call to leave enough time for it. Combine that with my lack of cooking instincts, and there is cause for major intimidation.
That’s how Breakfast Salsa Fresca was born. It requires combining ingredients rather than cooking them, so it shaves off almost all preparation time, it’s easy for me to do on my own, and it’s also pretty quick to eat.
You’ll need the following:
3 boiled eggs (We generally boil them on Sundays to have for the week)
1 half avocado
3 tablespoons of fresh salsa (I prefer HOT)
Fresh ground pepper to taste
All you have to do is cut the eggs up into quarters, cut the avocado up into cubes, and mix everything together. It’s filling but not too heavy, and you can make it so it has a kick to it with the salsa and pepper.