breakfast to go

I would love to be the kind of person who springs out of bed at 6am to enjoy 30 minutes of yoga before mindfully eating a homemade smoothie bowl. The kind of person who has their clothes already laid out from the night before and who needs nothing more than a sweep of red lipstick before they’re out of the door catching the early bus to work. Clearly, I am not this person. Occasionally I manage to get up at 7.30am to do 10 minutes of Pilates in my pyjamas before making an omelette – but that’s as close as I’m ever going to get.
Most of the time, you’ll find me crawling out of bed at around ten past eight, before rushing around like a headless chicken until I’m out the door with my top on inside out. I suppose I could try to get up earlier and make myself a nutritious breakfast, and you know what – sometimes I do. But on the days I don’t/can’t be arsed, I need a solution – and this is it. One piece of rye bread filled with avocado, smoked paprika and pumpkin seeds, BOOM! It’s quick, easy and not too messy and stinky to eat on the bus. Hallelujah!

Avocado breakfast sarnie to go

Serves 1 / Hands on time 5 mins / Total time 5 mins / V Vn Df

1 piece of dark rye bread

½ a ripe avocado

1 tsp smoked paprika

Small handful pumpkin seeds

Few drops of Tabasco smoked chipotle sauce or Sriracha (optional)

Method
Lightly toast a piece of rye bread before mashing half an avocado on top of it with a fork. Spread the avocado out evenly and sprinkle with salt, pepper, smoked paprika and a few drops of Tabasco or Sriracha. Scatter over the pumpkin seeds before halving the toast and sandwiching one piece on top of the other. Wrap in baking paper or pop in a sandwich bag and enjoy on the go.
TIP: I freeze rye bread a loaf at a time to insure I always have some ready to go. If toasting from frozen, allow a bit of extra time.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.