Saturday, February 12th, 2011

Weekend Breakfast: Avocado Egg Toast

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.

2 Responses to Weekend Breakfast: Avocado Egg Toast

  1. Susan says:

    Toad in a hole! At least that’s what we call it at here at home. The kids eat this better that regular eggs and toast. I use a biscuit cutter to make the holes because I like the neat circles, and the little buttery hockey puck sized pieces of toast created with the cutter get fought over viciously, when they’re slattered with strawberry jam.

  2. Jill says:

    My mom used to make this and called it a Hobo Egg. We never added avocado, but it sounds good!

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