Surrender 43: Avocado for Breakfast

I’m not a good breakfast eater, even though I understand the importance of this first meal of the day. I tend to skip breakfast entirely or grab something easy. 

Every source I looked at stressed how crucial it is to break the long fast between dinner the night before and the new day’s meal. Eating a healthy breakfast boosts metabolism, curbs cravings, provides energy and better helps to maintain or even lose weight. Breakfast can even stave off serious illnesses. 

“After a healthy breakfast your blood sugar increases a little bit, but it will take a while for your body to absorb it,” says Eric Rimm, Sc.D., a professor of epidemiology and nutrition at the Harvard School of Public Health in Boston. “So you might not be hungry for lunch for 5 hours. If you don’t bother with breakfast, though, the prolonged fasting might lead to a bigger than normal boost in ‘hunger hormones’ such as ghrelin, encouraging you to overeat at your next meal and leading to spikes and dips in glucose. Over time, if your pancreas is constantly producing insulin to compensate for high levels of glucose, it will burn out and you’ll develop diabetes.” 

Today I surrendered to starting my day off with a healthy breakfast. After drinking a cup of warm lemon water, I decided to try a recipe that I saw a picture of online, one that featured eggs and avocados. I didn’t save the recipe but I recalled what the finished product looked like. I was eager to see if I could duplicate it. 


After washing the outer skin, I halved a ripe avocado and removed the pit. 


I sliced off the rounded portion from each half, so that the avocado would lie flat, and cut a hole in each slice, leaving the peeling on. I added those chunks of avocado to my plate, to eat with my breakfast. 


A non-stick skillet was heated over medium high heat with a tablespoon of olive oil. I added the avocado slices and cracked an egg into each cavity. One yolk broke. It tasted fine…it just wasn’t as pretty! After sprinkling salt and pepper over each slice, I browned the first side and then carefully turned the slices and continued cooking. 

When the egg whites were set and slightly browned, I removed the avocados from the heat. 

These were delicious! The yolks were slightly runny, which is the way I like my fried eggs. They could be cooked longer for a firmer yolk. The outer skin isn’t consumed, and the cooked avocado easily separated from its peel. 

Avocados are super foods, full of nutrients and good fat. I love them in salads, on sandwiches, made into guacamole or sliced and eaten plain with my meal. And now, I can enjoy them for breakfast!

I might become a breakfast eater yet! 


Day 240: Wheels’ Guacamole

wheels guacamole 2e

I love avocados. They dress up scrambled eggs, sandwiches and salads. One of my favorite ways to enjoy avocados is as guacamole. For my first today, I made fresh guacamole based on the recipe of a friend of mine, Mike Wheeler, affectionately called Wheels by his students. In honor of him, I’ve called it Wheels’ Guacamole.

The avocado is a tree native to Mexico and Central America. They are in the same plant family as cinnamon, camphor and bay laurel. The fruit, or botanically, the large berry, contains a single seed and is also called an avocado. Like bananas, avocados are picked when mature but they ripen after harvesting. There are amazing health benefits associated with this super food. Avocados contain in excess of 25 essential nutrients including Vitamins A, B, C, E & K, and they are rich in copper, iron, phosphorus, magnesium and potassium. The green fruit also contains fiber, protein and beneficial phytochemicals that may protect against various illnesses and diseases.

Some of the health benefits of the avocado include maintaining a healthy heart, lowering cholesterol, blood sugar and blood pressure, promoting eye health, reducing inflammation and fighting free radicals, which makes it an anti-aging food. It lessens the chance of birth defects, protects against breast and prostate cancer, and studies have shown they can reduce the risk of stroke. Those are all good reasons for consuming avocados. Best of all, I think they taste great too!

When Greg told me he had sampled a wonderful guacamole that Mike had made, I asked for the recipe. Mike graciously shared it. It was wonderful! Easy to make and delicious with crisp chips, it made a quick summer meal.

Wheels’ Guacamole

2 ripe avocados

3 Tablespoons of chunky salsa, medium heat

2 Tablespoons of Mayo or Miracle Whip (Miracle Whip sweetens the guacamole slightly)

1 Tablespoon lemon or lime juice

Salt & pepper to taste

Serve with chips of choice

The Mayan Indians have a saying, “Where avocados grow, hunger or malnutrition has no friends.” Avocados are always welcome in my home!