I’ll be honest, breakfast is not my favorite meal of the day. It’s not that I don’t like breakfast foods – I’m a caffeine-based organism and eggs and toast rule my world – I just take an issue with the specific timeframe.
There are days when I’m a “morning person,” and then there’s the other 360 days of the year. Waking up refreshed and ready to tackle the day is a fairly rare occurrence, which probably means I’ll died when I’m 58 or some other early age. OK, maybe I’m being a bit dramatic on my sleeping habits (it’s not that bad Mom, I swear). Regardless, breakfast is great, but I’m a huge fan of brunch.
Brunch is lovely because you can still have baked eggs, but people won’t look at you oddly if you scrape avocado over your toast rather than jam. Pizza also sometimes makes an appearance, which is rarely a bad thing.
As I’ve said before, I’m a fan of English domestic goddess Nigella Lawson. And since I’ve had the absolute pleasure of leafing through her cookbook “Nigella Express,” I’ve fallen in love with her breakfast bruschetta.
I like to stay away from the cloying sweet breakfasts I craved as a kid, and since I love avocados, this recipe definitely earns a spot on the regular rotation.
Breakfast Bruschetta, from Nigella Lawson’s “Nigella Express,” page 90, serves 3-6 depending on appetite
2 Tbs. olive oil
2 thickly sliced short pieces sourdough toast (I used rye toast because it’s what I had)
1 ripe tomato, approx. 4 oz., roughly chopped (I used 10 cherry tomatoes because it’s all I had and I’m only serving one person)
salt and pepper to taste
For Avocado Bruschetta
1 ripe avocado
2 tsp. lime juice (I added about 1/2 tsp. lime zest as well)
salt and pepper to taste
4 thickly sliced short pieces sourdough toast (again I used rye toast)
1 Tbs. fresh parsley, chopped (I subbed in fresh cilantro because I had it on hand)
1. Drizzle most of the olive oil over toast. Top with chopped tomatoes, season with salt and pepper and drizzle with remaining oil.
2. Remove avocado flesh from skin and mash in a bowl with lime juice (and zest). Season with salt and pepper to taste. Spread on toast and sprinkle with the parsley (or cilantro). I actually added the cilantro right into the avocado instead of sprinkling on top. For some reason I feel it’s less likely to get stuck in my teeth that way. Go figure.
• I know sourdough would be so good, but I didn’t have any sourdough toast on hand. Plus, I love rye toast. It’s all I ever order at Denny’s. I think it’s a Swedish thing. Swedes seem to dig the rye/caraway flavor.
• Parsley would be great in this, but I’m a sucker for cilantro and I had it on hand, so you do the math.