Happy (Belated) New Year!
I don’t know about you but, I’m trying like hell to get a handle on 2015. I’ve made so many To Do Lists – household projects, blog posts, last To Dos on the new blog site (yes! A whole new site! Soon!) and just about anything else I can think of – that now I think I need a To Do List to manage my To Do Lists! (Pretty sure that’s a record for number of times “To Do List” has been used in a sentence.)
The holidays were great, albeit a little injurious for me: major blisters on my Papa Toes from dancing the night away in new shoes, a broken front tooth crown which had to be repaired during the week between Christmas and New Year’s (spoiler alert for your future holiday dentistry needs: THEY’RE CLOSED) and an extremely painful burn, somewhere between 2ndand 3rd degree, on the top of my foot on Christmas morning. Luckily, the green bean casserole for which the homemade cream of mushroom
molten lava soup was being made, came out tasting fab. My cousin locked down Hostess of the Year 2014 award by having real-deal pain pills when I arrived at her house. Alright, alright, alllriiiightttt.
|A Perfectly Simple, Delicious Supper: Hard-Boiled Eggs on Avocado Toast|
Needless to say, with a gimp foot (still. sheesh), right now the cooking is simple at my house. A lot of comforting things like grilled cheese with tomato soup and of course, my all-time fave, breakfast for dinner. A simple dish like Hard-Boiled Eggs on Avocado Toast, although not really a recipe, certainly earns a spot in my little corner of the internet. So easy, so yummy and doesn’t require tons of standing on a boo-boo foot. Perfect!
Hard-Boiled Eggs on Avocado Toast
2 eggs, the fresher the better
1 teaspoon baking soda
2 slices of your favorite hearty bread (this isn’t the time for Wonder Bread)
1 large, ripe avocado
Handful cilantro, chopped (optional)
Juice of ½ a lime
Freshly ground black pepper
Everyone has their own idea on how to boil the perfect hard-boiled egg. If you’ve got one, g’head and use it here. If you want to add a trick of mine to your repertoire, add the baking soda to the boiling water. It’ll help the eggs’ shells come off super easy.
If you don’t have the perfect how-to for the eggs, you can do what I do. Add the eggs to a medium pan and fill with enough cold water to cover. Add the baking soda and set over high heat until they boil. The second they reach a full boil (large bubbles all over the surface of the water), turn off the heat, cover the pan, set it off the burner and set a timer for 13 minutes. A few minutes before the time is set to go off, prepare a bowl with ice and water and when the eggs are done, into the ice water they go. Give them a minute to cool and peel, carefully, under softly running cool tap water.
While the eggs cook, scoop out the inside of the avocado and place into a small bowl. Add the cilantro, lime juice (add some and taste) and season with salt and pepper to taste as well.
Toast the bread to your liking and while it’s still warm, spread the avocado mixture on top. Slice the eggs into rounds and place on top of the avocado toast. Sprinkle with salt and pepper (and you know I’m putting Tony Chachere’s on there too!) and the chives and you’re good to go.