Breakfast Salsa

Photo by jeffreyw



1 or 2 Hard-boiled egg(s), diced

½ Ripe avocado, peeled, pitted and cubed

½ small to med Tomato on vine, diced

½ small to med Yellow onion, diced

A pinch Fresh parsley, finely chopped

A pinch Fresh cilantro, finely chopped

A pinch Salt

A dash Coarse ground black pepper (optional)




Combine ingredients in a medium-sized bowl except for the parsley and cilantro.

Serve out an appropriate portion size, salt and pepper to taste, topping the serving with parsley and cilantro as desired.

Store leftovers in an airtight container to preserve freshness. Lasts up to two to three days, then the avocado will begin to brown and turn bad, depending on how ripe it was to begin with. Keeping the parsley and cilantro in separate containers will help prevent them from getting soggy, so just add them at the time of your next helping.