Friday, April 3, 2015

Easter Lunch: Avocado and Egg Pitas

We ate this dish when it was Ostara for lunch. It was on a Saturday so it was perfect  to make a more luxury lunch then we normally would. Of course this recipe is also perfect for Easter Sunday. So if you still need to do some last minute shopping tomorrow, pick up the ingredients and serve this easy but tasty dish. The original recipe comes from Jungalow, and she presents it as a breakfast dish, so that is a possibility too.

Avocado and Egg Pitas: (serves 2)
- 4 pitas
- 2 avocados
- 2 eggs
- lemon juice
- olive oil
- cumin
- salt and pepper

Toast the pitas. Boil 2 eggs. Remove the pit from the avocados and mash them up with some lemon juice, cumin and salt and pepper. You can either mix the egg with the avocado spread or serve it on top. Spread the avocado mash on the whole pitas and drizzle with a bit of olive oil.

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