Eggs and avocado

This super-simple yet ultra-satisfying breakfast provides much-needed morning protein and healthy fat.  Starting the day this way paves the way for more healthy choices fueled by a clear mind and substantial nutrition.

4 eggs
1 avocado
Celtic sea salt

Place eggs in a saucepot with enough water to cover and bring to a boil.  Once boiling, set timer for 5 minutes.  

Drain eggs and allow to cool for a few minutes.  Slice avocado in half and remove pit.  Using a knife, slice avocado in the shell, making cross-hatch lines.  Scoop out cubes from each half into 2 bowls using a spoon.  

Once eggs are cool, peel shells and reserve for compost.  Chop egg and add to avocado bowl.  Season with Celtic salt and enjoy.  Serves 2.