Perhaps it’s in my nature, but I never seem to tire of breakfast. Imaginably, I hold a special regard towards it because each morning I’m generally longing for rejuvenation after a long night’s worth of dreaming; but that could only be partly the reason behind my appreciation. ‘Breakfast for lunch’ was my favorite day of the week back in grade school, and ‘breakfast for dinner’ still remains one of my favorite last-minute, hurried weeknight, fridge-is-bare-and-I’m-starving selections. Without any hesitation, I could eat French Toast three times a day, and ‘switch it up’ to pancakes on the next day – for sheer variety, of course. And when I say ‘I could’, I should probably say ‘I have’. Due to this never-ending hunger for breakfast, I’ve become somewhat cyclical in my breakfast patterns, because one in my position does not bore of pumpkin ricotta crepes or banana walnut pancakes or sausage, swiss chard, and asiago frittata after one day, or even two days, but generally not until the leftovers are already gone. So it will probably not surprise you to know that my new favorite, which I’ll introduce to you today, has been my choice for my busy weekday mornings for 6-days and counting. I’m now faced with the option of running to the store to buy more eggs, or proceed to the next breakfast infatuation.
So, without further ado, the avocado toast with fried egg. It is simplistic and humble in nature, but I find it beautiful and deeply satisfying. Filling and incredibly nutritious, it has yet to disappoint me: a piece of wide-pan multi-grain (preferably studded with seeds), toasted to perfection. Still warm, it’s then slathered with half of a well-ripened avocado, sprinkled with Pink Himalayan Sea Salt, freshly cracked black pepper, and crushed red pepper flakes. And finally, the pièce de résistance, a hot fried egg is gently placed on top, its yolk still molten. Another sprinkle of sea salt and pepper, for good measure, and a tiny dusting of cayenne. Voilà! It’s just divine. The crunchy toast provides excellent contrast to the creamy avocado and runny yolk. The sea salt and peppers provide mild heat and spice to complement the buttery avocado – it all just comes together so well.
The secret here is to coordinate the processes so that all pieces are ready to bring together at the right time. The toast should still be warm when the avocado is spread, which should be completed just before the finished egg slides out of the pan. It may take a few attempts to work out the specifics for your kitchen [is your toaster the speed of a turtle or hare? how long do you prefer your eggs to be cooked? and so forth.] As with most humble recipes, quality is key. Fresh, full-flavored grain bread and perfectly ripe avocados are pivotal elements in this recipe. To further that sentiment: you really don’t want to attempt this with a bland, un-ripened avocado, as you’ll deteriorate your toast in the process of trying to blend the fruit into a creamy layer. The avocado should give slightly to the touch when it’s ready to be eaten, without any super-soft spots [indicating that it may be too ripe.] If they are a bit too firm upon bringing them home from the store, leave them out on the counter for a day or two and they’ll be ready for you. As a side note, I’ve never wanted an avocado tree more. Sweet kitchen musings generally accompany my breakfast each morning, too. Happy Friday, everyone!
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avocado toast with fried egg
Although simple, this has become one of my absolute favorite breakfasts. It’s incredibly nutritious and filling, despite such a humble list of ingredients. It’s easy to put together, but timing is everything. A hot egg over warm toast with cool and creamy avocado is such a combination of bliss – but some of that effect is lost if the process isn’t smooth. The idea is to have your freshly toasted warm bread spread with avocado just ready as the egg finishes cooking. Play around with the process to get it just right in your kitchen.
1 slice wide-pan multi-grain bread, preferably whole-wheat and speckled with seeds
1/2 ripe avocado
1 extra-large egg
Pink Himalayan Sea Salt and freshly ground black pepper
Cayenne, or paprika, if desired
Warm a small skillet over medium heat and drop a teaspoon of coconut oil into the pan; swirl to coat. As the oil warms, place the bread in the oven to toast. Add the egg to the hot skillet, and dust with sea salt and pepper, to taste. As the egg cooks, slice an avocado in half. Using a soup spoon, scoop out thin spoonfuls of avocado and spread it on top of the toast. [Doing this in several 'thin' layers will be much easier than scooping out the entire half of the avocado and trying to spread it into one layer.] Sprinkle with sea salt and pepper, to taste.
Top with the hot fried egg after it finishes cooking. Dust with cayenne or paprika, and serve hot.
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