Weekend Brunch Omelet & Avocado Toast

My favorite weekends are the ones where I have no where to be and no plans. Wake up when you want, shuffle downstairs, sip some coffee on the back porch listening to the birds chirp. Mid morning your belly starts to growl pretty loudly...hmm? Most times we have eggs, cheese (ok, lots of cheese generally as my friend Carol will attest), maybe some onions, peppers, mushrooms if we are really lucky. Avocados are frequent flyers in our kitchen, too. Let's whip up some brunch!

Whisk up 2-3 eggs until well beaten. If using onions, peppers and/or mushrooms I feel it's better to sauté those separately in a little butter or olive oil just until softened before adding to your egg mixture. Using a pretty generous amount of butter in your best non stick skillet - melt butter well then add beaten eggs to a low to medium heat swirling and pulling eggs from the middle until mostly cooked/fluffy. Add your cheese and other toppings to the center then fold over and flip. Continue to cook to desired doneness. Add salt/pepper to taste and add favorite toppings.

My avocado toast is pretty simple....using a well ripened, soft avocado cut and scoop out into bowl. Mash well with fork then add minced garlic, lime juice, salt and pepper to taste. Mix well and spread on your favorite toast. Sprinkle with red pepper flakes, halved cherry tomatoes or fresh salsa. Delish!