This shop, Avocado Eggs Florentine Toast Recipe, has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #GoldPeakLattes #CollectiveBias

Busy schedules got your life on the run? Avocado Eggs Florentine Toast is a quick and easy pick-me-up recipe for more energy and alertness.

Avocado Eggs Florentine Toast

A Quick and Easy Recipe to boost Energy and Alertness

So, here we are, back to school and heading quickly for the holiday season. And what does that mean? Extremely busy schedules, life on the run, and the need for quick and easy pick-me-ups that provide more energy and alertness. That is where this fantastic recipe and Gold Peak® Tea Lattes & Coffee come into play.

You’ve heard it before, breakfast is the most important meal of the day. But, still, you need lunch, dinner, and maybe even a snack. This delicious recipe is perfect for any time of the day. Avocado Eggs Florentine Toast is packed with protein and nutrients that make it a smart choice to help boost your energy.

Avocado Eggs Florentine Toast Recipe

Ingredients:

1 – Avocado
1 – Handful Fresh Spinach Leaves
1/4 – Shallot
1 – Roma Tomato
4 – Eggs
Cracked Wheat Sourdough Bread
Salt
Pepper
Cooking Oil

Directions:

Once you start cooking, things move very quickly, so have everything prepped and ready to go.
Slice the Roma Tomato and Shallot, set aside.
Chiffonade the Spinach, set aside.
Separate 3 Egg Whites, add 1 Whole Egg (or you could use whole eggs), lightly beat. Set aside.
Mash Avocado with a fork, set aside. (see my Avocado Tips & Tricks)
Lightly spray skillet with Cooking Oil, heat skillet.
Place 2 slices of Cracked Wheat Sourdough Bread (or your bread of choice) in the toaster to toast while you are cooking.
Saute Shallots, then add Spinach, until wilted.
Add Eggs to the pan and scramble soft, about 2 minutes.

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5 from 1 reviews

Avocado Eggs Florentine Toast

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This delicious recipe is perfect for any time of the day. Avocado Eggs Florentine Toast is packed with protein and nutrients that make it a smart choice to help boost your energy.

from: Life With Lorelai

Type: Breakfast

Cuisine: American

Serves: 2 servings

Ingredients:

1 - Avocado
1 - Handful Fresh Spinach Leaves
1/4 - Shallot
1 - Roma Tomato
4 - Eggs
Cracked Wheat Sourdough Bread
Salt
Pepper
Cooking Oil

Directions:

Once you start cooking, things move very quickly, so have everything prepped and ready to go.
Slice the Roma Tomato and Shallot, set aside.
Chiffonade the Spinach, set aside.
Separate 3 Egg Whites, add 1 Whole Egg (or you could use whole eggs), lightly beat. Set aside.
Mash Avocado with a fork, set aside. (see my Avocado Tips & Tricks - https://bit.ly/2eIn6wC)
Lightly spray skillet with Cooking Oil, heat skillet.
Place 2 slices of Cracked Wheat Sourdough Bread (or your bread of choice) in the toaster to toast while you are cooking.
Saute Shallots, then add Spinach, until wilted.
Add Eggs to the pan and scramble soft, about 2 minutes.

3.5.3226

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Gold Peak Chai Tea Latte
Gold Peak Vanilla Chai Tea Latte

My favorite is the Salted Caramel Coffee Drink, I am a sucker for anything caramel. LOL Rory loves the Vanilla Chai Tea Latte, but all of the flavors are delicious and a great way to perk up a midday slump.

Avocado Eggs Florentine Toast a quick and easy pick-me-up #recipe. #GoldPeakLattes #ad

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Ooh, get your hungry on! Regular Contributor, Calvalyn Day, is bringing us a delicious and hearty Cheesy Potato Soup Recipe.

Cheesy Potato Soup PLUS

A Recipe Even Your Teenagers Will Love!

This recipe was originally created to meet the taste buds of hungry teenagers that crammed into my house for a sleepover. That’s right, another teenager sleepover! ARGH!

Have no fear, supermom is here! No seriously, I simply cannot stand one more pizza party, and I refuse to blow half my weekly budget on nutrient-less (is that a word?) carb-laden snack items. I thought, what a great day to test out my new Cheesy Potato Soup Recipe, but you don’t need to wait for a sleepover of course. The cooler nights creeping across most of the country now, means you can never have enough soup recipes. And, once you see how easy this is, you will be singing my praises!

Cooler nights make the perfect time to serve Cheesy Potato Soup! #Recipe #Soup #Mealtime

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I found the original recipe on my favorite past time, Pinterest, and it looked simple enough. However, I decided to make a few changes to have the soup be as filling and healthy as possible. The original recipe calls for only potatoes, 5 pounds, chopped with the skin on. I prefer them peeled, but leaving the skins on would add a good deal of fiber as well. Personal preference basically, up to you.

I cut the amount to about half and added a large bag of frozen Florentine vegetables to plump up the veggie count.

Next, add all the vegetables to the crock-pot with 64-ounces of chicken broth. I was fortunate to have some fresh homemade broth from a roasted chicken I had made the night before (yum), so I only needed one 32-ounce container. Beef or vegetable broth could be used, but would slightly alter the taste and color. Using low sodium is also a good idea.

Here’s what I used:

One onion and a few spices that can be altered to taste, two teaspoons of garlic, one teaspoon of pepper, and salt to taste. I use seasoned salt which has a bit of paprika as well. When it’s all said and done, your crock-pot will look like this.

Set it on low, and forget it.

5-6 magical hours later, you’ll have this.

Next, using an immersion blender, or the old fashioned kind, pulse the soup to your desired consistency and blend in 16 ounces of cream cheese before you serve. Since the majority of my family is lactose intolerant we use cream cheese substitute.

The final product is this amazing wonder below. I like to serve garnished with a little extra pepper, cheese and bacon bits. We had the soup with sandwiches, but it’s more than filling by itself with a little crusty bread. I’ve also turned it into cheeseburger soup by adding a half pound of crumbled ground beef or even leftover meatloaf–when that last slice isn’t enough to make a meal for anyone.

5 from 1 reviews

Cheesy Potato Soup PLUS

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Prep time

20 mins

Cook time

5 hours

Total time

5 hours 20 mins

A delicious and hearty Cheesy Potato Soup with Florentine Vegetables from Life With Lorelai's regular Contributor, Calvalyn Day.

from: Life With Lorelai

Type: Soup

Serves: 8 servings

Ingredients:

3 pounds peeled, chopped Potatoes ($1.50)
1 large package frozen Florentine Vegetables ($1.67)
64-ounces of Chicken Stock ($1.79 with my homemade broth added)
1 Onion, chopped ($.20)
2 teaspoons of Granulated Garlic
Salt and Pepper to taste
1 16-oz package of Cream Cheese (or Tofutti)($1.99)
Cheddar Cheese, Bacon Bits, Fried Onions (optional garnishes)

Directions:

Place Potatoes, Vegetables, Chicken Stock, Onions, Granulated Garlic, Salt, and Pepper into the crock-pot and cook on low for 5-6 hours.
Blend cooked soup with Cream Cheese until smooth.
Garnish with Cheese, Bacon, and Fried Onion as desired.
Enjoy!

Notes

Recipe makes at least 8 good-size servings and is AWESOME the next day. Not accounting for seasoning and garnish the meal comes in well under $10, even adding a couple dollars for bread. Tummy filling and money stretching all in one! Let me know if you enjoy it, I’m hungry for it again already.

3.4.3177