Hi, remember me?
I left this space rather unceremoniously back in 2014, over 3 years ago (eek!). To summarize how I was feeling at the time, I put a lot of unnecessary pressure on myself surrounding the bog. I compared my photos, recipes, and voice to other bloggers, which isn’t very fair or productive. I was dedicating a lot time and effort to posting regularly, commenting on friends’ blogs, sharing on social media, etc. and after starting a new, more demanding job, it began to feel like a chore. I was no longer posting because I loved the food I made and wanted to share it; I was posting because I thought I should. So I took a “short break” that turned into a 3+ year hiatus. Oops.
But I miss this blog. I like cooking just for myself, but I miss sharing the food I’m proud of here – with you! So I’m planning to give it another shot. I likely won’t post regularly. I’m not going to stay inside all weekend and skip plans with friends to make multiple recipes and photograph them in the daylight. But hey, when I have some free time and make something extra-delicious, you bet I want to share it here.
So, if you’ll have me back, here’s what I made you: my perfect, delicious, can’t-top-it avocado toast. Now maybe the world doesn’t need another avocado toast recipe, blah blah blah, and I kind of think that’s true. But all I know is that if I’ve wanted to eat this for lunch every Saturday and Sunday for the past year, then it’s worth showing you.
If I had a cafe (which I would very much like someday!), this would be on the menu. Over the past year, avocado toast has become one of those things I don’t like to order out because, if I may brag for a second, I like my version better. (Other dishes like that: scrambled eggs, brownies, and even coffee. What are yours?)
This avocado toast is all about that everything bagel seasoning. It was a Trader Joe’s impulse purchase, and I have yet to find another great use for it besides this toast. (If you have one, please share!) But I go through plenty of it, putting it on toast alone.
Other toast makin’ tips:
- When I’m smearing avocado and egg on top of toast, I like the toast to be pretty crunchy. You don’t want the whole thing to be a mushy texture.
- I do a 9 minute hard-boiled egg for this. You can try the egg any way you prefer, but hard boiled is my favorite.
OK, only two tips. We’re making brunch, not launching a rocket here.
Serve this toast with a side of fruit for a little slice of brunch heaven!
- 2 eggs
- 2 slices of your favorite bread (I like sourdough or one with herbs like dill)
- 1 avocado
- 1/4 of a lemon or lime
- a good pinch or two of salt
- 2 tsp olive oil
- everything bagel seasoning
- First, hard boil the eggs. Place 2 eggs in a small pot and cover with water. Bring to a boil, then reduce the heat and let simmer for 9 minutes. Drain and fill with cold water. Once cool, remove the shells and slice.
- Toast the bread. For this toast, I like mine pretty crispy.
- Mash your avocado with the lemon/lime and salt.
- Spread your toast with the mashed avocado. Top with sliced egg, olive oil, and a generous sprinkle of everything bagel seasoning. Enjoy!
