guacamole fried egg on toast

I’ve been waiting forever for my avocados to ripen.  For the past few days, they’ve been sitting on my countertop in a brown paper bag, just chillin’.  I learned this lesson the hard way — the first time I tried to make myself this dish, the avocado was beyond rock hard and underripe.  Even microwaving and stabbing it repeatedly with a fork made no difference, and I was forced to scrap the entire fruit!  My heart broke a little inside that day.

But this morning, I made myself guacamole (recipe of which is soon to follow) and incorporated it into a light and healthy breakfast.  The best thing about this dish is that it’s not only filling, but also only 450 calories!

Guacamole Fried Egg on Toast

Guacamole Egg Benedict on Toast

Ingredients: (serves 1)

1 slice sourdough bread
1 egg
2 tablespoons olive oil
salt and pepper to taste
3 tablespoons guacamole
1 teaspoon parmesan cheese

Spread olive oil on both sides of sourdough bread slice and heat in small pan, seasoning it accordingly with salt and pepper.  After about a minute, crack one egg beside it in the pan, season it, and continue cooking.  Once the egg is halfway done, scoop it on top of the bread with a spatula and flip the whole thing over for about 10 seconds.  Set aside on plate, top with guacamole and sprinkle with parmesan cheese. Enjoy!

roasted tomato caprese grilled cheese with balsamic vinegar glaze

caprese: [kuh-prey-zey, ‐zee]
adjective, prepared with fresh mozzarella, tomatoes, and basil leaves and drizzled with olive oil: a caprese salad; caprese sandwiches; pizza caprese.

a.k.a. SAVORY DELICIOUS GOODNESS. I’m talking Panera-Bread-worthy. Oh my god.  A few weeks ago I tried a similar version of this recipe with avocado as a substitute since basil wasn’t lying around, but after a huge shopping spree at Costco today, I had all the ingredients I needed for this godly creation.

…and boy am I pissed I only made two.

Roasted Tomato Caprese Grilled Cheese with Balsamic Vinegar Glaze

grilled cheese tomato caprese 2

Ingredients: (serves 2)

4 slices sourdough bread
2 tomatos (vine or roma), cut into 1/2-inch thick slices
3-4 ounces fresh mozzarella
1-2 tablespoons olive oil
salt and pepper to taste
1/2 cup balsamic vinegar
12-15 basil leaves

Preheat the oven to 325 degrees.  Place tomatoes on a nonstick baking sheet and drizzle with olive oil, salt and pepper.  Roast the tomatoes for 45-50 minutes.  Meanwhile, add balsamic vinegar to a small saucepan and bring to a boil.  Reduce heat and simmer for 10-15 minutes until liquid begins to resemble syrup.  Pour vinegar into a bowl and set aside to sit.

Once tomatoes are finished, brush both sides of each slice of bread with olive oil and place into a large griddle over medium heat.  Add mozzarella cheese to one side, followed by tomatoes, followed by basil leaves, followed by cheese and bread.  Grill until cheese is melted and each side is golden and crispy.

Once the sandwiches are finished, serve immediately and drizzle with balsalmic glaze. Enjoy!

grilled cheese tomato caprese 1