After an afternoon of shooting bows yesterday, a nutritious brunch was much needed. It was five o'clock when I made these and 'normal' people would start eating dinner by then. But oh well, that's what weekends are for, right?

Recipe

This recipe is pretty easy. You need a few ingredients and the skill to balance it out. I made a short list of what you need to make these delicious freshly made buns.

In case you want to make more, you just need more ingredients but I'm pretty sure your belly is full after just two of these. At least, mine was.

An avocado
Filet Americain
Three medium boiled eggs
Salt & pepper
Four freshly baked buns

How I made it

First you'll have to preheat your oven. Just look on the package of the buns, there you can find the exact temperature and the baking time.
In the meantime, boil the eggs. I like them medium boiled, but feel free to boil them however you like them.
Cut the avocado in half and take out the seed. If you want to have avocado slices just like me: use a spoon to loosen the skin and then scoop out the avocado flesh. Place the two halves with the flat side down on a cutting board and slice them with the tip of your knife.
Take the buns out of the oven after they are golden brown and start with putting on the ingredients.
For the Filet Americain buns: put a layer of Filet Americain on two of the buns, slice the eggs and put those on top of the Filet. Top of with some salt and pepper.
For the Egg & Avocado buns: put slices of egg on two of the buns and top of with slices of avocado. Again, salt and pepper to top it off.

If you have some avocado left, just like I had, please don't throw it away! Avocado is great in a smoothie or just with some salt and pepper. And did you know that you can grow your own avocado tree with just using the seed and water? Look it up on Youtube and you'll be amazed by how easy it is!

Food coma

It has been three hours since I ate two of those and I still didn't grab a snack or anything else, which is quite exceptional for me and my brunch partner.

I've planned to make an "over-the-top chocolate milk" later, so be prepared for more yummines!

Lots of love,
Dymph