Yum! I have stumbled upon my new favorite breakfast. Or lunch. Or afternoon snack. I am absolutely addicted. It’s as simple as could be, high in protein and incredibly delicious. If you have on-hand an egg, half an avocado, a slice of bread and some balsamic glaze, you can go from lightbulb moment to complete satisfaction in less than fifteen minutes (under five if your egg is already hard-boiled). Give my Avocado and Egg Toast a try and let me know what you think.
But first…if you’re reading this post in your email, I ask that you head over to my website for a big surprise (just click the title A Brand New Day). If you are already there, you’ve noticed that I’ve made some major changes around here on “Musings of a Sly Rooster.” Changes that most definitely warrant an explanation.
Over the past year, my personal blog has grown from curiosity to full-blown passion. I enjoy playing with food and sharing my tales more than I ever could have imagined. The fact that my followers have grown and that these posts have generated feedback both as comments on my site and as face-to-face interactions has thrilled me beyond belief.
I felt that it was time to move my “Musings” from a boilerplate WordPress template to a customized website. By doing so, I will be able to share more of my thoughts (for example, “From the Chicken Coop” which will be updated weekly) and offer more functionality in the near future (with recipe search engines, Pinterest buttons, etc.).
You can still find me at www.slyrooster.wordpress.com but an easier route is www.slyrooster.com. Moving forward, that is the address that I will be sharing and if you have any friends that you think may like my site, please pass this address along.
In addition to the web building, I have set up a Facebook Fan Page (your invitation to “Like” is imminent) and I am working on a dedicated Sly Rooster Pinterest page. This technical stuff lies well outside my wheelhouse so each step is painstakingly taken. I am crawling along and learning as I go.
And then there’s Sly Rooster: Creating Comfortable Cooks. You see I’ve been sneaking around behind your back and have launched a business about which I am extremely excited. Think of it as a combination of Culinary Personal Shopping (as in, a clothing personal shopper), Pantry Organization (as in, closet organizers) and Customized Recipe Selection (as in, tested recipes that fit your specific lifestyle that are hand-picked and delivered).
This is a local business with permutations that will allow for a broader reach. So even though I may not be able to fly to San Diego to set-up your pantry (as much as I would love to), I can remotely analyze your culinary conundrum, assess your set-up and fulfill your needs with customized pantry lists and targeted recipes. If you spend a little time on my website under the Creating Comfortable Cooks tab I hope that my mission becomes more clear.
Now more than ever, I am asking for your feedback. I consider you part of my inner circle and value each of your opinions immensely. Do you like the design? Are there functions you would like to see? What types of recipes would you like more of? Have you made a dish with success? Tweaks? Or failure?
Feel free to email me with any comments or questions but please put any recipe related thoughts on my site. One of the many things that I am learning along the way is that my recipes need comments to make them appealing to the broader universe. So while I love hearing your feedback, I encourage you to type it in the recipe comment sections. The extra effort is greatly appreciated.
I am so excited about where Sly Rooster is headed and couldn’t have gotten here without your support. Thank you for accompanying me on this ride.
And now, back to the recipe. Enjoy!
- 1-2 slices of your favorite bread, toasted (I use Pepperidge Farms Very Thin White Bread)
- 1/2 avocado
- 1 hard-boiled egg*
- Maldon sea salt, a pinch
- Balsamic glaze
- After toasting your bread, scoop the flesh from 1/2 avocado and use a fork to mash evenly onto toast slice(s).
- Next, peel and thinly slice the hard-boiled egg crosswise. If your kids like to play with food or if this becomes your favorite snack, you might want to pick up an egg slicer. It is a fantastic single-purpose tool that turns out perfect rounds of hard-boiled egg.
- Place the egg slices on top of the avocado toast(s). Finish with a sprinkle of Maldon sea salt and a drizzle of balsamic glaze. Enjoy!
- Choose a pot large enough to hold eggs in a single layer and fill with enough water to cover the eggs by 1 inch. Bring water to a boil over high heat and gently lower the eggs into the water with a slotted spoon. Return water to a boil and immediately reduce the heat to a simmer. Start timing, allowing 14 minutes for large eggs. Remove eggs from water once time is up and plunge into cold water to prevent further cooking.