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You know the saying, "When life gives you lemon, make a lemonade," right? Well, in my little kitchen, the lemons are always in the form of eggs. You may have also noticed that for my previously posted recipes, egg is always a component. I try to make one hell of a 'lemonade' out of these eggs. It's the constant thing I stock on the fridge because I think it's a kitchen essential for me: it's super easy to cook, high in protein, and of course, every damn dish is better with egg.

A few weeks back, I got together with a friend and we were able to try this certain bistro's avocado cheesecake for dessert. It was so good, I fell in love with its green buttery goodness. After that, I developed an interest on how to integrate avocados with breakfast food. After a quick Google search, I found this recipe in The Corner Kitchen Blog.

This is so simple to make, it will just need 5 minutes of your time!


Ingredients: (These proportions can serve two)
1 ripe avocado
1 teaspoon lemon juice
salt and pepper to taste
2 eggs, cooked sunny side up (or really however you prefer -- scrambled, soft boiled, poached!)
2 pieces of multi-grain bread, toasted (I used white bread because I'd be making French toast later this week)
Optional toppings: cheese or cream cheese, black beans, bacon or prosciutto or chorizo, tomatoes, hot sauce, sriracha, etc.

Instructions:
1. Toast your bread.
2. While the bread is toasting, prepare your avocado mash. Cut the avocado in half, lengthwise, twist to separate, and remove and discard the pit. Scoop out the avocado flesh. Add it to a small bowl, and mash with a fork. Stir in the lemon juice.
3. Cook your eggs.
4. Spread the avocado on your toast. Top each piece of toast with an egg, and sprinkle with sea salt, fresh ground pepper and any additional toppings. (What I did was after toasting the bread, I placed a pre-sliced cheddar cheese on top, followed by the avocado, the egg and I sprinkled it with pepper and parmesan cheese.)


If you're looking for more ways to prepare your avocado toast, check out this post and this post!

Recipe based on blog post on The Corner Kitchen.

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