Cheesy Scrambled Egg and Pico de Gallo Avocado Toast for Meatless Monday

When I have time for breakfast these days, I try to make it count. I prefer a large, satisfying morning meal, a light lunch, and a normal-sized dinner. If I’m honest, I could skip lunch altogether, but that rarely leads to a balanced day.

I blame my dad for my breakfast devotion. On family vacations he always booked hotels with breakfast included. With three hungry kids, it made sense — and saved him from feeding us out of house and home.

On those trips we quickly learned to fuel up at the breakfast line, often returning for seconds because that meal would carry us until the early dinner. We also packed extras to go — fruit, bagels, muffins, and juice — to tide us over between meals.

Eventually my mom insisted we start eating small lunches on vacation. Whether she was tired of our whining or embarrassed that we left breakfast with armfuls of food, I’m grateful she changed our routine.

Now, when I’m managing meals at home and juggling a busy schedule, I sometimes fall back into the “no lunch” habit. It isn’t dieting — it’s convenience. Planning and preparing lunch while tending to a nap-resistant toddler isn’t my priority, and I’ll admit I’m a little lazy about lunchtime prep.

On days I’m not very hungry at midday, I often rely on two of these avocado toasts. They’re my go-to: quick, balanced, and filling. Each toast delivers protein, fiber, healthy fats, and vegetables, and takes about ten minutes to prepare. If you’re tempted to skip lunch and daydream about dinner plans, this toast is a great way to stay satisfied until evening.