SOURCE: Avocados from Mexico

May 09, 2011 05:00 ET

Wake Up Your Taste Buds With Avocados From Mexico

Add Avocados to Your Breakfast

MISSION, KS--(Marketwire - May 9, 2011) - (Family Features) Think skipping breakfast will give you a head start on your busy day? Think again. You could be missing out on a string of health benefits, including an easy way to help manage your weight.

After a night of rest, your body needs the energy boost from a well-rounded breakfast. Studies show that kids who eat breakfast perform better in the classroom with superior concentration and problem-solving skills - just think about what it could do for you in the workplace.

The more satisfied you feel at breakfast, the fewer calories you'll consume throughout the day. The trick is choosing your ingredients wisely. Think whole grains, eggs and - believe it or not - avocados. This rich-tasting creamy fruit is proving to be a popular breakfast standard. Avocados can replace dairy fats on your toast, muffins or bagels, and they complement a host of egg dishes from soft-boiled to omelets. A recent online poll shows that 21 percent of those surveyed are likely to enjoy avocados for breakfast because they taste good and are healthy and nutritious.

Avocados not only add color and flavor to your breakfast, they add nutritional value too.
They have nearly 20 vitamins and minerals, lots of fiber and the heart-healthy "good" fats that nourish you and keep you feeling full longer.

Avocados originated in Mexico where they have been cultivated for centuries. Unique to Mexico, avocado trees naturally bloom four times a year so they are always in season enabling us to enjoy their delicious flavor all year long. Start your day off with this tasty breakfast sandwich either at the table, or wrap it up and take it to go.

For more satisfying ways to kick-start your day, visit www.avocadosfrommexico.com.

Avocado, Bacon And Egg Breakfast Sandwich
Yield: 4 sandwiches
6slices bacon, halved
4large eggs
Salt and ground black pepper to taste
4English whole wheat muffins, split horizontally
1fully ripened avocado from Mexico, halved, pitted and peeled

In large skillet over medium heat, cook bacon until crisp; remove to paper towels to drain. Remove all but 1 tablespoon bacon drippings from pan. In a small bowl, whisk eggs with 1/4 teaspoon each salt and pepper, pour into skillet; cook and stir until scrambled and almost firm. Meanwhile, toast the English muffins. In a small bowl, coarsely mash the avocado with a fork; add salt and pepper to taste. Spread avocado mash onto all English muffin pieces dividing equally. Divide bacon and scrambled eggs onto English muffin bottoms; add tops. Serve warm.

Per serving: 352 calories, 16 g protein, 28 g carbohydrates, 3 g fiber, 19 g fat (5 g saturated)

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