Avocado Toast Omelette

Don't just eat eggs with toast, eat eggs on toast, and amp them up with a bit of southwestern style and kick.

1 slice Italian or sourdough bread

2 eggs, beaten

1 tsp minced chives

2 Tbsp cream cheese

Dash chili powder or southwestern spice mix

1/2 avocado, diced

Favorite hot sauce

Lime wedges

Lightly toast the bread. Meanwhile, whisk the eggs, chives and a dash of salt and pepper to taste in a small bowl.

Melt a tab of butter in a small skillet until hot and bubbly over medium-high heat. Add the eggs and allow to set for about 30 seconds, until the edges begin to cook. Gently pull in the sides, moving around the pan. Allow the uncooked egg to pour around the folds and re-cover the pan. Cook just until the egg solidifies. Fold omelette in half and remove from heat.

Slather toast with the cream cheese and lightly flavor with chili powder or favorite southwestern spice mix. Distribute egg evenly over toast. Top with avocado.

Season with hot sauce to taste and garnish with more chive. Serve with lime wedges.

Serves 1.

Cook’s Note: Applying your favorite flavorings to the omelette before folding is a great opportunity to make this dish your own. For example, you could add a dash of grated cheddar cheese, or ham, or spinach, if you like. Just keep in mind, the more you amp up the omelette filling, the less you allow the avocado to be the shining star of this dish.

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