Avocado Croque Madame

HELLO Friday!! Anyone else ready for the weekend??  ‘Cause I sure am.

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Weekends lately have been busy whirlwinds of events, travel, and general busy-ness.  But this weekend…  this weekend comes with the promise of very few commitments and hopefully a whole lotta relaxing. 🙂  Sometimes you need a chill weekend, amiright??

At any rate, this Friday I have a treat for you – a delicious, healthy and happy breakfast that will surely turn even a gray and cloudy weekend into one full of sunshine and rainbows.  (Hint-hint, Dallas… where’s the SUNSHINE??)

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A slight twist on a Croque Madame, this breakfast reminds me of spending a lazy Saturday camped out at a sidewalk café, in the middle of Paris.  And who wouldn’t want to spend their Saturday just soaking in the City of Light whilst consuming this lovely, lovely breakfast?

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Crispy toasty bread with a lemon-y avocado spread, topped with a juicy slice of ham, melty Gruyère cheese, and then finished off with a beautifully runny fried egg.   Yeah.  Come to momma.

This egg-tastic dish will not only tickle your taste buds, but it promises to give you the energy to tackle whatever the weekend brings your way.

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Bon appétit!

-G

Avocado Croque Madame

Serves 2

  • 2 slices of whole wheat bread (I like Whole Foods’ Seeduction loaf)
  • 2 slices of quality ham
  • 4 slices of Gruyère cheese
  • 2 large eggs
  • 1 tsp olive oil
  • 1/2 an avocado
  • Slice of lemon
  • Salt and pepper, to taste

Start with avocado spread – scoop 1/2 an avocado into a small bowl or ramekin. Squeeze fresh lemon slice over top, add salt and pepper, and mix until chunky but spreadable.

Toast bread in a toaster or oven on low, just until slightly crunchy (not yet golden-brown).  Spread avocado onto each toast, then layer with ham and cheese.  If you have a toaster oven, put the toasts back in for a couple of minutes to melt the cheese.  Otherwise, you can use your oven and set it to broil in order to melt the cheese.

Heat non-stick frying pan with drizzled olive oil to medium heat.  Crack each egg onto frying pan, then let cook for about 3 minutes, until the whites are set and the edges start to brown.   Remove from heat and scoop each egg onto toast.  Add salt and pepper to taste.

 

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