In our family, weekdays’ breakfasts are usually better than weekend breakfasts. Why? Because, I want to sleep in on the weekends. Last night I peeked in the fridge to see what I have and try to figure out what to make for breakfast. Here’s what I found: Eggs, Leeks, and Bacon.

My kids teachers’ used to ask me how I have enough time to make elaborate breakfasts in the morning. Apparently, teachers like to ask the students what is their breakfast of the day. I told them that I work very quickly. I always try to make everything at the same time so I don’t have to wait around to make the next thing. I also like to add avocado on everything, because it’s so easy (I don’t have to cook it), yummy and nutritious.

This is how I work:

I start with the ingredient that is the longest to cook. Before I do anything I heat up my electric grill and put the bacon on it, close it and leave it.  This is my preferred method of cooking bacon, not because it tastes the best but because it produces the least amount of mess. No splattering fat all over the kitchen. (Yes, speed and convenience over quality. I’m not picky)

While the bacon is cooking I’m stir-frying the leek and frying the eggs on the stove. Before serving I check whether I have avocado or not. If I do, I always add it to the plate. By the time I put the plates on the dining table, the kids are dressed and ready to eat.