Here lately I’ve been preparing a refreshing smoothie to start my day. But I woke up this morning craving a savory classic – eggs & avocado toast.

This is definitely a go-to breakfast for me year-round. I like to switch it up by topping it with fresh, seasonal produce. Today, I chose to add some heat with these thinly sliced jalapeno peppers, the first harvest from the farm. I love spicy food but during pregnancy, I just can’t get enough!

• Canyon Bakery Gluten-Free bread, toasted
• Mash half of an avocado with garlic powder and sea salt
• Two farm fresh eggs fried in Kerrygold Grass-Fed butter
• A sprinkle of red pepper flakes and hemp seeds
• Top with jalapeno slices or veggie of choice