A few days ago I posted about my delicious brunch from Tatte Bakery + Cafe at Beacon Hill in Boston. Jared and I were craving it this morning so we attempted to recreate it in our own kitchen. It was delicious!
Bread: Rye from Borealis Breads. I actually wish I hadn't toasted the bread. I think it was harder to eat this way with a fork and knife. I ended up eating it with my hands. If the bread was soft, it would have been a much better consistency.
I mashed up 1 1/2 avocado with a bit of lemon juice, salt and pepper. I wanted to keep some of the chunkiness without it being too smooth. This amount of avocado spread was perfect for two servings.
While the eggs cooked, I put the toasted bread on top of a bed of spinach and arugula. I wish I had drizzled some lemon juice or olive oil on top of the greens. Next time!
I wanted to eat it before I even put the egg on top. SO GOOD
Okay...so I wanted to make an over-easy egg but I messed up. It was still delicious...but wait until you see the correct one!
Meanwhile, Jared was making a mean cup of pour over coffee.
Told ya! Doesn't that look delicious? It was!
The egg, avocado, rye and greens are a delicious and healthy combination. I just recently started to cook more and more and I am happy to have easy recipes to make. Try this recipe out if you like what you see!
How I made it:
Yields: 2 Servings
Prep Time: Approx. 5 Minutes
Cook Time: 10 Minutes
Salt and Pepper
1 cup Spinach
1 cup Arugula
1 1/2 or 2 Avocados
4 Slices of Bread, your choice (I used Rye)
Cut and slice avocados in half and remove pit. In a small bowl, use a spoon to cut up avocados into a smooth yet chunky mixture. Add 1-2 squirts of lemon juice and salt and pepper. Set aside. Place a half cup of greens onto each plate. Heat stove and cook two eggs to your liking. Optional: while eggs cook, lightly toast bread. Place bread on top of greens and top with avocado spread. When eggs are cooked, place on top of plate and lightly salt.
If you make it or have any recommendations, let me know in the comments!