They say, “The best things in life are free!” And might I add, one of those are leftovers! Leftover pasta, grilled or roasted chicken, roasted turkey, guacamole, etc. That is one of the pros in cooking a whole batch, you get to have leftovers the next day, which I have no problem with most of the time. Like the guacamole I made yesterday. Those flavors had extra time to mingle and get to know each other a little more, thus resulting to a better-tasting guacamole, in my opinion at least. So for breakfast, I whipped up a quick meal for myself, including that simple but refreshing smoothie in the picture 🙂
Yield: 4 sandwiches
FOR THE SANDWICH
- Sesame seed bottom bun
- Leftover guacamole
- 4 eggs
- Cooking oil
- Chives, for garnish
- Heat cooking oil on a non-stick pan over medium-low heat.
- Fry and season eggs with salt and cover with a lid, until it reaches desired doneness. Set aside until needed.
- Toast bottom buns until nicely browned and slightly crispy.
- Place bottom bun on a serving plate and spread a good amount of guacamole on it.
- Place sunny-side-up egg over guacamole and garnish with chives.
FOR THE SMOOTHIE
- 4 frozen bananas, sliced into small pieces
- 4 leaves of romaine lettuce, washed and drained well, then sliced into medium-sized pieces
- 1 cup cold whole milk
- 3 tsps of homemade pineapple jam (from Baguio City)
- Place everything in your blender and puree until smooth.