Avocado Egg Breakfast

Ohhh...this is great if you want a hearty breakfast and you love avocados. It's really good together. The yolk of the egg swimming in the hollow of the avocado. Perfect combined with little bites of breakfast sausage and mushrooms covered in a thick tomato sauce. And I don't know about you but English muffins make me happy, lol. The nooks and crannies filled with eggy avocado goodness is a good start to the day. I know it's only Monday, lol but this is great on an easy Sunday morning. Something really yummy to look forward to. :)

• 1 avocado, halved with the pit removed
• 2 eggs
• 6 breakfast sausages, casings removed
• 4 small tomatoes, cut into wedges
• 2 button mushrooms, sliced thin
• 2 English muffins, toasted
• 2 pats of unsalted butter
• fresh ground pepper

Add your sausages to your pan, breaking them up. Once they cooked through for the most part, add in your mushrooms. Saute the mushrooms until they are lightly browned. Add in the chopped tomatoes and cook on low heat until the liquids of the tomato release. Once they do, increase the heat to medium and let the liquids evaporate and thicken. Once it's thickened, you can set it aside. Next, remove your avocado half in one piece, gently run a big spoon in between the skin and the avocado. Once it's loose you can scoop it out in one piece and place your avocado halves on your plates. Heat up your pat of unsalted butter until it's sizzling. Break your egg into the butter until it's set. I always salt it. Maybe it's my imagination but the yolk always breaks when I try to flip it, without salting the egg yolk. Then flip your egg until it's set on the other side and it's done over easy. Take a spatula and remove the egg and place it over the avocado half, with the yolk part sitting in the hollow of the avocado. Repeat with your second egg. Toast your English muffins and place them on your plate, add the sausage and mushroom saute and top with fresh ground pepper. This makes 2 servings. Enjoy!