Stacking an egg on top of a tomato and avocado slice is one of my favorite ways to enjoy breakfast. It’s quick, delicious and bread-free!
If you’ve been following me on Instagram, you’ll know how much I love making breakfast on the road. For some reason, it’s not nearly as fun at home. This breakfast is one that I’ve fallen in love with because of its simplicity and lack of bread/carbs, but mostly because it is soooo delicious. I have no idea if the term “breakfast stack” exists, but that’s what I call this creation. It is a stack of my most favorite things!
Today marks two weeks of being on the road and I have reached my limit. I miss home and can’t wait to be back. Tomorrow we begin our journey back. Yay!
Enjoy the amazingly delicious stack of yumminess and have a great rest of your week. I hope Fourth of July was fun and safe and wonderful for all of you!
Fried Egg and Tomato Breakfast Stack
- 1 tbsp. olive oil
- 1 large egg
- 1/2 inch tomato slice
- Seasoned salt
- 1/2 inch avocado slice
- 1 slice provolone cheese (or other white cheese)
- Heat olive oil in a skillet over medium heat. Crack the egg into the skillet and place the tomato slice next to it. Sprinkle seasoning salt over both. Fry the egg until whites are cooked through and until yolks are cooked to your liking. Fry the tomato for approximately 2-3 minutes on each side.
- Using a spatula, transfer the tomato to a plate and top with the avocado slice, cheese slice and egg. Top with extra seasoned salt, if desired. Serve warm!