This is my latest obsession. I make it practically every morning I get the chance (translate: when Mr. Griffo isn’t home to smell my lingering chive breath). Which unfortunately isn’t nearly enough these days with all our busyness and breakfasts on the go (translate: breakfast at home happens maybe once or twice a week, sadly). 

This recipe happened by me inspiring myself. As I lay in bed one morning thinking about the ingredients I had in my kitchen, and what to make for breakfast, this combination came together in my head. I didn’t even hesitate. Immediately, I hopped out of bed (put in my contacts so I wasn’t blindly fumbling about the kitchen and potentially chopping my fingers instead of chives), and got to making it. I highly recommend you do the same. It’s probably the best thing you could do for your mouth and your stomach. Not breakfast time? Ummm… Can it be snack time? I vote yes.

The lemon aioli makes enough for several uses, and gets even better after it sits in the fridge for a day or two, and the lemon zest flavor intensifies. I definitely think it’s so incredibly delicious that I try to pair it with everything… However unsuccessfully.  

This recipe is super easily doubled, tripled, and so on.

Note: The beautiful water filter / carafe pictured in this post is Soma. Soma makes beautifully designed water carafes with sustainable filters made from organic coconut shell (most filters are made with plastic resin). Filters are conveniently delivered to your door every two months.

Makes enough for 1 (if you have a small stomach like me)

1 slice of bread (I use Udi’s Gluten Free Whole Grain Bread, or Ezekiel Sprouted Grain Bread)

1 half an avocado

1 cup Vegenaise

1 lemon, juice & zest

handful of chives

salt & pepper

Begin by making the aioli. Mix the Vegenaise, lemon juice, and most of the lemon zest (reserve a little to top everything later) together in a jar, until smooth.

Toast the bread while preparing the rest of the ingredients. Slice avocado, and chop the chives.

When toast is finished, spread with desired amount of aioli. Layer with avocado slices. Finish with the rest of the lemon zest, a grinding of salt & pepper, and sprinkle with chives. Enjoy!