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MEET THE GROWERS
Bob Schaar
Rancho Los Lobos
Fallbrook, California
Born and raised in California. Owner of 30 acres of avocados in Fallbrook. Watched his dream go up in smoke in 2007 when his grove and home were destroyed by the wind-driven Rice Canyon fire. Loved growing California Avocados too much to give up,...
AVOCADO ON ENGLISH MUFFIN
Categories
- Breakfasts,
- Quick and Easy
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
This is one of our kids favorite breakfasts and have been eating it since they were little (our oldest is in college). My husband used to eat it when he was a kid too. When preparing it for company, some are skeptics until they try it, and love it.
Ingredients
-
1.000
1
avocado, peeled, pitted and thinly sliced
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2.000
2
English Muffins, split
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2.000
2
Tbsp.
butter
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0.000
Lawrey's Seasoned Salt
Instructions
- Toast the English muffins until they are lightly browned and a bit crisp (soft and under toasted doesn't work). Spread each half with butter (more if you dare). Place avocado slices over halves and sprinkle with Lawrey's Seasoned Salt. Eat while English muffin is still warm.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality or taste and is not responsible for the performance of any submitted recipe.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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