Breakfast is a very special meal in my home and not just because I have a fondness for eggs. I love a lazy Saturday and Sunday brunch, leisurely eaten at home with countless cups of fresh coffee. As much as I try to vary my meals, my go-to is always avocado toast with an egg. It’s a combination that never gets old and has countless combinations. This time, I added frisee, and a great whole-grain mustard for some extra tang.
- 4 slices bread, toasted
- 1 ripe avocado
- 1 cup Frisee
- 4 tablespoons Stoneground Dijon Mustard
- 2 organic eggs
1. Preheat oven to 350 degrees. Spread 1 tablespoon of mustard over each piece of toast. Then, layer a quarter of an avocado to each slice topped with a small bunch of frisee. Set aside.
2. In a large cast iron skillet, add 2-3 tablespoons olive oil. Heat pan over medium heat and carefully crack two eggs into the pan. Use a silicon spatula to shape your eggs. Cook just until the whites set, and transfer to the oven for 5 minutes or until egg white is opaque, but yolk is still runny.
3. Transfer egg atop toast. Season with coarse sea salt and freshly ground pepper. Break yolk and enjoy!
*This is the first post in Julia Gartland’s new series “Morning Meals.” For more recipes, visit the Brooklyn-based freelance photographer, food stylist and recipe developer’s gluten-free, seasonal food blog Sassy Kitchen.
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