Avocado Croque Madame

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


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??)


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?


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.


Bon appétit!


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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