This post is part of a series called What’s for Dinner?, in which I invite my favorite bloggers, business owners and online personalities to share with you their own go-to recipes, the favorite meals, snacks, drinks they make over and over again. You’ll get to meet some of my online friends, and we’ll all get some new (fantastic) recipes to try!
I think of Keelie as a precious auntie to Rosy Blu, because so many of my vintage and handmade items have gone to live at her house, either by purchase or gifting…and I rarely publish a new ebook or product without asking her opinion in one form or another. (My favorite form being: face-to-face conversation over cocktails. Hopefully at the Boat House.)
Keelie is a gifted photographer who is also, I am lucky to know from experience, an exceedingly warm and welcoming hostess. The last time I visited her sweet apartment in St. Paul, she made this for breakfast every day.
What’s for breakfast, Keelie?
This has been my go-to breakfast for a few years now. It’s great because it’s super duper easy, tastes glorious with a cup of coffee (if you’re a coffee addict like myself), is HEALTHY (hello, avocados!), and it’s actually damn pretty to look at. What’s also great is that you can modify it to your taste. Some mornings I’ll add Sriracha sauce for a little zip, drizzle with extra virgin olive oil for added richness, or I’ve even substituted sliced hard boiled egg for the tomatoes. Scrumptious no matter what.
Just slice and toast the English muffin to your liking, slather on some mashed avocado, top with sliced tomatoes and sprinkle with sea salt.
Well, hello beautiful.
Keelie’s Go-To Recipe: Tomato-Avocado English Muffins
- 1 english muffin (I use whole wheat, because, well why not?)
- 1 ripe (but not mushy) avocado*
- 4-5 cherry tomatoes, sliced
- sea salt
*I buy large avocados and just use one half, and then put the other half in the fridge for tomorrow morning.