This post is sponsored by #LoneStarEggs through Acorn Influence. All opinions and recipes are my own!
When we moved to our house a year ago, sitting in the almost-country, I dreamed of having chickens in the yard. Fresh eggs in the morning. Then I realized that four kids are enough to handle at the moment. The closest thing I might get to local Texas eggs may not be in my backyard, but can be found in the Walmart like two miles from my house with Lone Star Eggs.
If I can’t have backyard eggs, I love knowing that they come from Texas. People say everything is bigger here, and they are right. I can categorically say that as someone who grew up in Virginia. I remember one of my Bible study leaders from when I was in junior high lived with a couple that moved from Texas. Their pillows were shaped like Texas. They had framed Texas maps on the wall. THEY HAD TEXAS SHAPED ICE CUBE TRAYS. That was my first Texas experience and is not so unlike the real place.
I love it here, though it is wholly different than Virginia (which I also still love). I want to stay here and I want to shop here and I want to be local and support local. Because: TEXAS.
If you’re like me (and according to Facebook, a lot of you are), then sometimes eggs can get a little eggy, especially if you have them every morning as I do. I love to find unique ways to get this great source of protein in my kids! They also love eggs, but sometimes need a little something to spice them up. Here is a little recipe I tried this week: Hard-Boiled Egg & Avocado Stacks. BIG HIT. 
Something about the delicate hard-boiled eggs paired with creamy avocado, ripe tomato, and smoky Gouda cheese just made my day. My kids, being picky, all ate and picked off different parts of these power-packed snacks. Sawyer ate everything; Lincoln ate only eggs and cheese; Cooper ate…I have no idea, actually. She ate portions. And portions were definitely left scattered with toothpicks all over the table.
This is so simple that you don’t need a recipe. Simply hard-boil eggs and slice once they are cool. Slice avocados and tomatoes (in hindsight, those little cherry tomatoes would be better than the Romas I used) and cheese (I used smoked Gouda) in similar widths. Sprinkle the eggs, avocados, & tomatoes with salt and freshly cracked pepper. Use a toothpick to put them all together. EAT. Repeat. 
I loved that the tomatoes gave a little crunch since the eggs and avocados are both soft. The cheese worked best sliced a little thicker so it worked kind of like bread slices to an amazing egg-avocado-tomato sandwich. Can I call this the EAT? OH MY GOSH, THAT’S AMAZING. An EAT with cheese. Perfection.
Also? If you want a chance to win a dozen or a YEAR’S WORTH of Lone Star Eggs, head over to their Facebook page for the giveaway.
