Breakfast isn’t my favorite meal. I like breakfast foods well enough, but I rarely get excited about it all. I like sausage and eggs and bacon, but I’d just as soon have a bunch of melon, some juice, and be done with it. I don’t even drink coffee so there’s no morning ritual with a nice warm cup of something infused with caffeine to look forward to. But this… this is something to look forward to. Simple, delicious, ready in mere minutes. This is a breakfast I can get behind.
Avocado Toast with a Fried Egg
1/2 ripe avocado
Sprinkle of garlic powder
Squeeze fresh lemon, to taste
Salt, to taste
1 piece bread of choice
1/2 tablespoon butter
Place the flesh of 1/2 a ripe avocado in a shallow dish. Sprinkle with garlic powder. Add a squeeze of lemon juice and salt to taste. Mash well with a fork. Set aside.
Set bread to toast.
Heat a small skillet to medium-high. Add butter. Once butter is melted, crack egg into pan and fry, flipping at least once, until desired yolk-consistency is reached.
When toast is toasty, cover with avocado mash and top with your fried egg. Eat.
Seriously – isn’t that super good?! Oh man, I could eat one right now!!
PS – Use gluten-free bread for the gluten-free version of this. The rest of it is inherently gluten-free, which is awesome.
I opened the fridge and a Tupperware full of cooked asparagus fell on my foot. It was obviously volunteering itself as my lunch so I accepted its sacrifice and set about figuring out what to do with it. Cooked asparagus isn’t your everyday leftover. It’s not like meatballs where you just reheat them and you’re good. Reheated asparagus is about as exciting as, well, reheated asparagus. My solution was, I freely admit, inspired. This little toast experiment was shocking in its deliciousness and has since become one of my most favorite excuses for cooking too much asparagus.
Smoked Salmon and Asparagus Toast
Bread of choice (mine was gluten free)
Cooked asparagus, at least 5 stalks, cut in half
Smoked salmon, at least 2 slices
Capers, 5-10 as preferred
Squeeze of lemon
Toast bread to desired toastiness. Spread with as much or as little mayonnaise as you like.
Arrange cut asparagus on bread in a single, or double, layer, as preferred. Lay sliced smoked salmon atop asparagus. Top with capers and a squeeze of fresh lemon.
Enjoy. Then go cook more asparagus for dinner so you can enjoy this little treat again tomorrow.