Get up, it’s time for breakfast!
Did your mother ever tell you breakfast is the most important meal of the day. Maybe she was right but seems like there are a lot of studies out trying to prove it is not so. Well you can decide for yourself if you want to eat breakfast or not. In my opinion if you don’t eat breakfast you’re going to be even hungrier at lunch time.
We don’t always eat breakfast when we travel; sometimes we just take an early lunch. The day I had Avocado Toast at Willa Jean’s in New Orleans it was for a “late” lunch after visiting the WWII museum. Believe me, by the time I walked to Willa Jeans, I had no trouble eating the whole piece of toast. There are so many creative breakfast ideas I have picked up from restaurants and they have all seem to have changed my opinion on breakfast not being my favorite meal of the day; it still isn’t my favorite but I do have an arsenal of things I like making for breakfast/brunch when we have company.
Any day of the week, give my husband a bowl of cereal (which he gets himself) and he is perfectly satisfied, but he has gotten use to having something special over the weekends so this will definitely be served to him again one day. When my kids were visiting over the 4th of July I had them all eating this dish also.
If two eggs are two much, just use one. If you don’t want the baguette that large, cut it smaller. I do think that any artisan type bread would be better than trying an English muffin or just toast. The combination of the peppery arugula, avocado and tomato are great by themselves but add the poached, runny egg to the top and you have a delicious filling breakfast that will have you still thinking about it all day long. Hope you will give this a try. Please leave a comment believe if you have any thoughts or comments on the recipe.
BLAST FROM THE PAST: Red Chard and Pine Nuts is a great recipe to have with your summer bar-b-q. It’s so colorful.
Just a few basic ingredients for a delicious breakfast sandwich.
Mash up one of the avocados and add in juice of one lime and some salt and pepper to taste.
Poach your eggs. I put mine into ice water after poaching to stop the cooking and then ready to serve put them back in boiling water for less than a minute.
Some some olive oil over the bowl of arugula and mix until all greens are coated. Add some salt and pepper.
Either oil or butter your bread then toast either on grill pan or in oven.
Spread the toast with some of the mashed avocado.
Top with sliced jalapeño, optional, the one I had at Willa Jean’s did not have the pepper. I wanted to spice it up.
Add some slices of avocado and some salt and pepper.
Top with the oiled arugula.
Add some tomatoes for garnish and top with your poached eggs (reheat if you had chilled them after cooking.).
This is my sandwich from Willa Jean’s. I just wanted you to see how good it looks when the egg yolk runs all over the arugula. They used watermelon radishes as a garnish; i’ve been on the lookout for those for a year now and have not seen them in any of our stores.
- 4 slices of country style bread or artisan bread
- 2 avocados
- 2-3 jalapeños, sliced very thin
- 8-10 cherry tomatoes, assorted colors, sliced thin
- baby arugula
- olive oil
- lime, zest and juice
- salt and pepper
- Cut your bread on an angle about 1" thick. Brush with either olive oil or melted butter and toast either on grill pan or in oven until brown on both sides.
- Peel and pit one avocado and run under water. Mash with a fork until smooth. Add zest and juice of one lime and salt and pepper to taste.
- Peel the other avocado, slice and run the slices under cold water, drain and put in dish, cover until ready to assemble the sandwiches.
- Put the arugula in a bowl and drizzle a little olive oil over greens and toss until they shine. Probably won't take more than 2 tablespoons of the olive oil. Salt and pepper these to taste.
- Poach your eggs whatever way you like making them.
- To assemble the sandwich put the grilled/toasted bread on a plate, spread with some of the mashed avocado. Then top the avocado with some of the sliced jalapeños and a few slices of the avocado. Top the sandwich now with a handful of arugula, add one to two poached eggs on top and add a few slices of the cherry tomatoes.
- Enjoy with a knife and fork.
- If you want a little more heat, you can add some cayenne pepper to the mashed avocado.