During the week my breakfast is typically simple and small.
But that is mostly due to the time issue.
I have a hard time getting up in the morning, and I stay in bed as long as I possibly can.
But weekends are a different story.
I made this avocado toast for today (Sunday)’s breakfast.
Yes, it doesn’t look much of a breakfast dish, but I don’t care (lol).
Homemade sourdough bread was toasted and perfectly ripe avocado was spread on it.
It was topped off with homemade vegan meatballs smothered in Lebanese seven-spice sauce, yogurt sauce, and cucumber slices.
Finished with chopped fresh cilantro and mint.
By the way, the bread used for this dish was homemade sourdough.