Midcoast Maine Getaway at 250 Main Hotel

Some of you may know that I've been traveling for the last six weeks. I wrapped up my travel season in Rockland, Maine last week and stayed at the most unique hotel. Jared came along and we stayed in Room 502, a cozy, mid-century modern space with a panoramic view of the ocean. The hotel features an art gallery on all floors and is full of art and design inspiration. Each night guests are invited to a complimentary "wine social" - which was one of my favorites - and a simple continental breakfast each morning. The hotel is centered in downtown Rockland and walking distance to great restaurants, the Vinalhaven ferry terminal and the Center for Maine Contemporary Art. I absolutely fell in love with Rockland and I look forward to returning! We took a look around the hotel and visited some of the other rooms:




If you have the chance to visit Rockland, I absolutely recommend 250 Main Hotel. Their staff are friendly and kind and have great local recommendations. In fact, I received a message via Instagram on my last day in Rockland from a friend who decided to book a reservation based on my posts from this hotel! Shoutout to Carla and her husband Matt for having their own little getaway during Halloween!

Special thanks to 250 Main Hotel for their hospitality. Book yourself a little getaway:

Photographs commissioned by 250 Main Hotel. All experiences and opinions are my own.

Eats: Avocado Tartine

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 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!

*heart eyes*


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

Lemon Juice

Salt and Pepper

1 cup Spinach

1 cup Arugula

4 Eggs

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!