Despite it being my favorite meal of the day, I have horrible breakfast habits. As soon as I wake up in the morning, I get obsessed with getting to work as soon as possible (workaholic much?) And usually that means I tell myself I don’t have time for breakfast. I’ve been trying to do better this semester, because each spring I have crazy Tuesday or Thursday schedules that keep me from eating lunch. I need to have some fuel for the day so I don’t crash during class.

This pita breakfast sandwich (sans sriracha, only because we don’t have any in the house) showed up on Pinterest and has been my breakfast almost every morning for two weeks. It’s fantastic and keeps me going. The recipe is kind of a no-brainer. I’ll post it below, but what I really want to post about is the idea of a fried egg + other stuff in a pita pocket. Rather genius, don’t you think?! What else could you stuff with a fried egg into a pita for breakfast?

Breakfast Sandwich with egg, avocado, and spinach

Ingredients:

1 egg
1/3 cup of baby spinach
1 avocado
sriracha (optional)

Directions:

Fry the egg. Cut the avocado in half, and then cut one of the halves in half again. Slice. Wrap the reminders of the avocado in plastic wrap and refrigerate for the next breakfast. Put spinach, avocado, and egg into pita bread. Drizzle with sriracha if desired. Run off to work as quick as you can.