So this is my version of a power breakfast: hearty seven grain bread, hallowed out in the middle, an egg cooked inside, and then topped with avocado salad. I saw something similar on another food site and it reminded me of the first avocado breakfast toast concoction I’d ever had. It was during a trip to the magical double-island nation of New Zealand. I was visiting this bohemian family who had become very successful turning a native tropical fruit into wine. The father was an American hippie transplant and he still lived with all his strapping sons (single ladies: if you are looking for strapping and outdoorsy men, go immediately to New Zealand) and daughters and their kids in homemade houses that dotted their tropical paradise, called Lothlorien Orchards. I visited during breakfast time and when I was brought into the kitchen I was told they made basically everything themselves: the bread, the flour for the bread, the butter, everything they ate they made. The lady of the house, Jo Bradshaw, made me a breakfast of fresh baked bread cut into thick slices, slathered with fresh churned butter (that was sitting uncovered on the counter at room temperature for who knows how long; still delicious ), half a ripe avocado smashed on top of that (from their own tree, of course), and then topped with a sweet and spicy corn relish scooped from a Ball jar. It was one of the best things I’ve ever eaten for breakfast. This version adds an egg to the mix but you don’t really need it. It’s just fun to see it sitting there in the middle of the bread.
Before cracking the egg into the middle of the bread I brown a little butter in a skillet and then lightly cook the sliced bread on both sides. I then crack the egg directly in the middle and put a lid on top to let it set for about 4 minutes. I remove the lid, gently flip the bread (the egg should remain suspended inside) sprinkle on some salt and pepper, and let it cook according to how runny or well done you like it. I like it runny so I basically take it out of the pan at that point.
For the avocado salad it’s up to your taste but I usually combine a chopped avocado with the juice of one lime, one finely chopped shallot, and maybe some chopped herbs or a jalapeno if I have it lying around. In the summer it’s also great to make the relish with fresh corn. Jo in New Zealand made her relish by sauteing some garlic and onions in butter and then adding corn scraped from several cobs, finely chopped serrano chile, kirby cucumber, red bell pepper, and zucchini (you can use pretty much any vegetables you like). She combines and cooks until softened a bit and then adds apple cider vinegar, curry powder and cumin.