Brunch always was and still is one of my favourite meals of the day…not quite breakfast and not quite lunch…but something in-between. With three kids around brunch is a little different these days and Michael and I can’t always get out to enjoy a meal out. So we often have it at home, often with Michael taking the reigns and making us blueberry pancakes. But every once in a while we switch places and I cook us something!
Last weekend I needed a really quick recipe but I didn’t want to skimp on the taste so I pulled out a package of Tenderflake Patty Shells from the freezer and made a little play on my favourite breakfast…avo toast!
Here’s how I made it!
1 package of Tenderflake Patty Shells (slightly thawed)
1 avocado, sliced
2 roma tomatoes, sliced
Goat cheese (as much as you like)
6 organic free range eggs
a little butter
You guys will laugh at how easy these are to make, basically you bake the Tenderflake Patty Shells according to the package instructions, about 18 minutes. In that time I slice and prep the rest of the food. Once the shells are cooked and fully puffed out remove them from the oven and let them cool for about 2 minutes. With a fork separate the tops of the shells and set aside. To assemble top each shell with a couple of slices of avocado, goat cheese sprinkled and sliced tomato. Set aside.
Heat a skillet with the butter on hand on high. Carefully crack each egg into the skillet and reduce the heat to a medium. Cook each egg until they’re perfectly done sunny side up…about 5 minutes or less (depends on your stove top too).
Top each Patty Shell with an egg, sprinkle with salt and pepper and place the top back onto each…serve on its own or with a spring salad mix garnish. YUM! You can tell your family and friends you slaved over the stove all day!