Saturday, March 5, 2016

Avocado, Tomato and Cheese Melt

Well...A lot has happened since my last post. My dear Daddy has gone before us. After a long battle with a blood disorder he was just tired of being sick and tired. My Mom, dear sister and I take comfort in the fact that he was ready to go and he will not have any discomfort any longer. I thought I might be ready to share more and tell you some of the things I think I have learned, but I am not quite ready yet. Instead I will keep sharing recipes.

While Dad was in the hospital Mom stayed with me. This is a quick breakfast Mom and I enjoyed in the mornings before running out the door to go see Dad. It was something that did not take a lot of time but was delicious and fresh. This Avocado, Tomato and Cheese Melt has everything. It is warm, toasty and cheesy. Then it is fresh with the tomato and avocado. I love how the avocado is buttery and adds a creamy element to this breakfast. Then there is the Jane's Krazy salt! That stuff is an avocado's best friend. It just seasons it perfectly. It is also great on the tomato too. You need to get some if you haven't already. It is not required to make this melt just recommended. You can use salt and pepper and it will be delicious. Just give it a try one morning. I know I am going to continue to make it for years to come. In fact, I just put all the ingredients on my grocery list for next week. More morning melts in my future!

Avocado, Tomato and Cheese Melt
Serves 2


2 English muffins, split
4 slices of tomato
1 avocado; pitted, peeled and sliced
Jane's Krazy salt and black pepper to taste
4 slices Colby jack cheese


Slice muffins in half and toast. Season tomato and avocado slices with salt and pepper to taste. Place one tomato slice, 1/4 avocado and one cheese slice on each muffin half. Place under a broiler or in a toaster oven until cheese melts.

Linking to:
Tumbleweed Contessa: What'd You Do This Weekend?


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