I had forgotten about this combo until Janetha posted a picture on her blog. And then it was all I could think about at the gym. I wanted to get home to lunch.
I can only imagine how it would taste on thick grainy bread with fresh avocados and farm fresh eggs, but I was working with my own fridge and we had bagel thins, Wholly Gaucamole, and organic eggs. Points for being organic, negative on being in the door of the fridge. That’s not where you’re supposed to keep them, supposedly, but that’s where the egg carton section is! Why would they do that?
Toast the bread, smear on the avocado or guac, and top with a little sea salt. Then cook two sunny-side up eggs and slide them right on top.
I served mine with a sliced Honeycrisp apple, but you could add a side salad if you wanted some veggies. I just promised myself I’d get some veggies at dinner.
To those of you that don’t like egg yolks (like my lovely boyfriend, who somehow doesn’t like avocado either?): you are missing out. That first bite cracks the yolk, then you get to soak it all up with the bottom of the bread and it’s pretty much the best thing on earth.
What’s your favorite lunch lately? Any creative combos or yolk-porn dishes I should try?