RECIPE #493, DAY #677
ORIGINAL RECIPE: This was a mere suggestion at the beginning of the recent Food Network Magazine*
TIMING: 10 minutes
DIFFICULTY: Easy, as long as you can fry an egg the way you like it
TOOLS: Griddle or skillet, thin spatula, fork, bread knife
COOK TYPE: Stovetop
HEALTH: This is a reasonable way to start the day. Avocados are great for you, as is, in my opinion, an egg. You can get whole grain English muffins or make your own. It’s better than cereal or a toaster pastry, for sure.
EXPERIENCE: This is one of those suggestions that the sum is greater than the individual parts. Of course, the whole country is going crazy for avocado toast, and this is basically just a variation on that. And why? Because avocado + bread = something amazing, even though it shouldn’t.
The only caveat: sure, mash a whole lotta ‘cado on there, but know that it will squish out when you are eating while driving down the road.
NOTES: Never cut into an avocado until you are ready to consume it. Then consume it all, even if you have to share it. All avocado ever really needs is salt, and possible some lemon juice.
Optional additions would include watercress, thin-sliced red onion, sprouts, Swiss cheese… a number of things, really.
- Slice in half and toast 4 English muffins.
- Meanwhile, fry up 4 eggs to order. Salt and pepper
- Lay out the English muffins. On four of them, spoon evenly 2 diced avocados. Sprinkle with salt and optional lemon juice and mash real good with the back of a fork.
- Place eggs on top, then the tops of the muffins. Enjoy.
Serve with fruit salad and a cup of tea.
LEFTOVER IDEAS: You only want to make as many of these as you are going to consume immediately. All round, neither avocado nor toast nor fried eggs keep.
*Recipe changed from the original.