Jan 25, 2012

Recipe for: Egg and Avocado Toast

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 20 min to prep
2 pieces of toast

Eating perfectly cooked eggs with slices of freshly ripened avocados has got to be one of my favorite things in this world to eat. I don’t know where this combination originated from, but I can certainly eat this for breakfast, lunch or dinner. This dressed-up toast is my go-to meal for Jared and me if all we have in the kitchen is cheese, eggs, bread and avocados. With these four main ingredients, you can whip up a very hearty meal full of protein in less than half an hour. And just so you know, it does take a little bit of practice to perfect an over-medium egg, so don’t fret if you mess it up the first time. In the end, you’ll end up mixing up the cooked egg anyway. This toast may be a little messy to eat, but let me assure you that it will be devoured in minutes.

2 slices of Artisan bread (Focaccia)
fontina cheese
1/2 avocado, sliced
2 eggs
1 teaspoons butter
salt + pepper

1. Slice bread. Choose a good artisan bread. I love fresh baked focaccia, while Jared loves multigrain. Slice half-inch-thick slices of bread and add the slices of fontina cheese to cover the surface. Set aside. (I doubled this recipe since I made some for Jared, of course.)

2. Cook over-medium eggs. In a small omelet pan, heat about 1 teaspoon of butter over medium temperature. When the butter has melted and tiny bubbles form, gently crack two eggs into the pan. Season with salt and pepper. Cook this side of the egg for a minute or so. You’ll know it’s time to flip them over when the clear part of the egg has turned white. With a rubber spatula, separate the two eggs. Tilt the pan and gently slide the spatula underneath the egg. Carefully flip it over. Cook the other side for an additional 30 seconds for over-medium eggs.

3. Toast bread and slice avocados. While you’re frying the eggs, place the bread with fontina cheese under a low broiler in the oven. The broiler gets hot, so keep an eye on it to prevent burning. At this point, slice an avocado in half and remove the seed with a knife. Take a spoon and scoop out the avocado from the skin. Lay the avocado flat on a plate and slice into long pieces.

4. Assemble toast. As soon as the eggs are to your liking, remove from pan and place in a bowl. Using a fork and knife, dice and mix the eggs together. Remove the toast from the oven and place the slices of avocados over the melted cheese. Next, add the “scrambled” eggs over the avocado. Serve hot and eat immediately.

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