Happy 2020, friends!

I always start a new year feeling invigorated and ready for a fresh start. I don’t believe in formal resolutions, but I do like to embrace the idea of new beginnings.

This definitely carries over to how I eat. Especially in January, right after the (over)indulgence of the holidays. It’s a great time for a diet reset, without resorting to an actual DIET, per se.

I haven’t formally dieted since I was in my early 20s and it was a miserable time. I refuse to call healthy, cleaner eating a full-on diet. I still need my sweetened coffee in the mornings and the occasional chocolate bite later in the day. I also love my wine. And you will never convince me to give up cheese. Not happening. There’s more to life than being a size 2, especially when you love food the way I do!

But! I do like to focus on healthier, more plant-forward meals in January. It just feels natural this time of year.

And breakfast is one of my biggest areas of struggle when it comes to this. Normally, I drink a mug of coffee first thing in the mornings and then some water. It takes me hours to be ready for food after that, but it’s something I’m working on. Oatmeal is generally not my thing, and I don’t always have time to throw together a smoothie or make eggs when I’m rushing Kieran to the bus in the morning, juggling the dogs, and trying to squeeze in a quick nursing sesh with Finn before we run out the door.

Breakfast is always an afterthought.

Until these Greek avocado toasts came into my life! Now, I go to bed looking forward to these!

You could Greek-ify just about anything and I’ll be a fan. I’m obsessed with the classic ingredients and flavors of Greek salad: tomatoes, olives, cucumbers, feta. Give me all the briny and salty things!

So, I take those same ingredients and add them to a trend-turned-classic breakfast: avocado and egg toast.

The result is everything I love about breakfast.

It’s savory (I lean more this way in the mornings), hearty, and healthy. Plus, it keeps me full for HOURS, thanks to the fat and fiber from the avocado. It also feels special and luxurious, even though it takes very little effort. It’s a REAL meal first thing in the morning, and for me, it’s a huge step in the right direction.

I know mornings are tough. Mine are always a whirlwind. But I am going to try to take more time for myself in the early hours of the day to eat well instead of cramming a granola bar in my face as I run out the door with the kids. It’s not going to be easy, but I know it will be 100% worth it.

Join me!

Greek Avocado & Egg Toasts

Author: Molly
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x

Print Recipe

Description

These Greek Avocado & Egg Toasts are an ideal way to jumpstart your day! A vamped up version of the trend-turned-classic avocado toast. Fresh, bright, briny Greek salad tops off a perfectly poached egg sitting atop buttery avocado toast. Healthy and hearty, just the way mornings should start!

Scale

Ingredients

4 eggs
4 pieces crusty sourdough or multigrain bread
2 ripe avocados, sliced or mashed
1 cup cherry or grape tomatoes, halved
½ cup thinly sliced cucumbers (I like the baby seedless ones)
¼ cup diced kalamata olives
¼ cup crumbled feta cheese
1 tablespoon red wine vinegar
A drizzle of extra-virgin olive oil
Salt and pepper, to taste
Dried oregano, to taste

Instructions

First, cook your eggs and toast your bread. I like to do poached eggs here, but any variety you prefer will work!
While your eggs and bread are cooking, prep your avocado by slicing or mashing it for the toast.
In a medium bowl, combine the tomatoes, cucumbers, olives, feta cheese, vinegar, and a drizzle of the olive oil. Toss well to combine. Sprinkle with a little salt and pepper, to taste (you won’t need much salt – both the cheese and olives are plenty salty!). Sprinkle in a little dried oregano and toss again.
Top the toasted bread with the avocado. Top the avocado with a few tablespoons of the tomato salad. Top with the eggs and some more of the tomato salad.
Serve immediately.