Lately, I’ve been on a salad kick. There’s the health factor, the speed factor and the price factor. It’s also nice to just have a bunch of produce around so you can whip up nearly anything, like lettuce wraps, a sandwich, pasta, etc. So when you’ve had a long day or you’ve been working on projects for a while and realize after half a glass of wine that you haven’t eaten all day, you can stumble into the kitchen, dump some veggies into a bowl and before you know it, you’ve got a “healthy” salad that isn’t really healthy because of the size and the mayo and the salt, but you can tell people you had salad for dinner and everyone respects you a little bit more, even though you’re eating an entire container of Hagen Daaz Orchard Peach Sorbet in one sitting while watching reruns of The Good Wife.
The point I’m trying to make is that as often as we follow recipes and as much fun as it is to create one, it’s nice to have “recipes” that can be thrown together. Something simple. Just a few ingredients. Incredibly delicious. And not semi-homemade at all. Of course, when it comes time to write a recipe for one of these not-quite-a-recipe-recipes, it proves to be a little odd because I’m making it the way I would, the way I like, but maybe it’s not the way you want it. So really, it should just be used as a jumping off a point.
Avocado Toast somehow became a thing. It might be instagrams fault. I don’t know. But suddenly, almost out of nowhere, I see avocado toast everywhere. Don’t get me wrong, it’s delicious. Avocados are one of those genius fruits that work well in so many different flavors. So layering up a toast with some avocado creates the perfect canvas for a plethora of ideas.
I recently teamed up with teh Got Milk? Campaign to come up with some spicy brunch recipes that would pair well with milk. And nothing screams breakfast like an egg with a runny yolk. That golden center, barely held together, that oozes out liquid gold the second it’s pierced. That delicious yolk adding a creamy richness to everything it touches. It’s heaven. Unlike, say, when you order an egg and it arrives and then you cut into that yolk and nothing happens because it’s over cooked. A disheartening feeling as you sink into a depression and begrudgingly eat the egg because you’re not an asshole and you know that it happens from time to time. You’re just sad. So then you order another Bloody Mary. Soon enough you’ll forget. But not soon enough.
However, I know that some exist that don’t believe in runny yolks. So I apologize if I’ve demoralized you. To each his own. I’m not a cilantro fan. And I only like mushrooms when they’ve been cooked. I get it. We all have our eccentricities.
Before I go too far off topic, let me steer us back. Toast, plus avocado and a fried egg. Now some spice was needed. That’s where some broiled jalapeño comes in. And that’s it. Seriously. It’s such a simple “recipe.” That’s the beauty of it. However, why stop there? Add bacon, roasted tomatoes, salsa, sour cream, serve on cornbread, lose the jalapeño. Mash up the avocado. The possibilities are sort of endless. It’s great for an easy buffet. Make an avocado toast bar! It’ll the biggest thing since ice cream sundae bars…or avocado toast.