So Easy! So Delicious! Tomato Avocado Melt Recipe
My sister-in-law introduced me to this tasty melt while I was visiting for Christmas last year. Part of me still holds a tiny grudge that she didn’t share it with me sooner, because I know it’s a family favorite at her house, and it has quickly become my go-to quick lunch of choice! Seriously, this Tomato Avocado Melt is to die for and I basically eat it every day for lunch! It takes 2 seconds to throw together and it always satisfies my hungry tummy! And, not only does it have some of my favorite ingredients layered on top, it has a thin layer of mayo and cayenne spread on the bread, which is the secret ingredient! The mayo/cayenne combo adds just the right touch of tang and bite that makes this melt completely addicting!
I often make this for my one-year-old’s lunch as well, leaving out the cayenne, and he gobbles it up! If you’re like me and hardly have time to feed yourself come lunch-time, this melt is your solution! A deliciously addicting sandwich in under ten minutes. I’ve compiled a whole bunch of awesome lunch and snack ideas here, and I refer to them often. But this Tomato Avocado Melt is probably my favorite of all!
Tomato Avocado Melt Recipe
Writing of hot breakfasts and eggs – here’s a very easy dish that you can prepare in minutes. Love this breakfast anytime! This simple breakfast of baked eggs with wilted baby spinach is high in vitamin A, C, Folate, Manganese and Potassium.
6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach
4 eggs (can increase to 6 if you are using more spinach)
Salt and freshly Ground Pepper, to taste
1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total) (also try with Gruyere)
A little olive oil or olive oil butter for greasing your ramekins or baking dish.
Preheat the oven to 400°F. Grease with a little olive oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs.
Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using frozen spinach.
Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.
Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are susbtantially cooked inside.
Serve with some toasted sourdough bread on the side. A healthy breakfast that will keep you going for hours! Enjoy!
2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable broth
1 cup of plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed (I used less dry basil)
2 tsp of oregano
1 tsp sugar (I used organic maple sugar)
salt and pepper to taste
Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.