Avocado Toast is becoming a popular thing these days. I love avocados and I try to incorporate them into as many meals as possible. Here is a recipe I found for avocado toast. I added a few things for my own spin on it.
One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional
Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. * – I also added lemon zest
Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. * – I added a layer of sliced radishes for more crunch and topped it with scrambles eggs and chives.
I love breakfast and one spot that has been serving the Valley some of the best breakfast since the mid 80’s is T.C. Eggington’s in Mesa. I’ve have been dining here for years and if you are a native like me, you know this place well. They are owned and operated by Thom and Kathy Coker and head chef Dean Delgado. I think what I really love about T.C. Eggington’s is the family feel environment they create in their restaurant. The decor makes you feel at home and the employees work hard to maintain friendly customer service. The food is prepared fresh and the portions are pretty generous. I usually get the eggs benedict but opted instead for their Pumpkin Walnut Pancakes – a Fall favorite of mine. I came with a bunch of friends and we had a wonderful experience. You can also check out their sister restaurant Ncounter in Tempe.
1 teaspoon butter
1/2 cup uncooked quinoa
1 1/4 cup milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese
Preheat the oven to 350°F. Butter an 8×8-inch baking dish; set aside.
Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.
12 hard-cooked eggs
1/2 cup Sriracha Mayo (recipe below)
1/3 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Chopped fresh chives for garnish
Split the eggs in half lengthwise. Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha Mayo, mustard, salt and pepper, blending well.
Fill a pastry bag with a star tip and pipe the yolk mixture back into the egg whites. Top with chives. Serve, or cover and refrigerate immediately.
2/3 cup mayonnaise
1/3 cup Sriracha
1 tbsp freshly squeezed lime juice, or more to taste
In a medium bowl, mix together all of the ingredients for the Sriracha Mayo. Feel free to adjust the amount of lime juice to bring the thickening to your liking. Refrigerate promptly. Store, refrigerated, for up to 2 weeks. Can be used as a spread or dipping sauce for your favorite recipes that call for mayo.
1 15 ounce can creamed corn
4 large eggs
1 cup frozen corn, thawed
2 tablespoons sugar
Salt and pepper
1/2 cup flour
Unsalted butter, melted, for serving DIRECTIONS
In a medium bowl, combine the creamed corn, eggs, frozen corn and sugar; season with salt and pepper. Sprinkle in the flour gradually, whisking constantly to avoid lumps, until just combined.
Spray a large nonstick skillet with cooking spray. Drop tablespoonfuls of the corn mixture into the pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side. Serve with the melted butter.
This nostalgic diner off of Grand Avenue in Phoenix claims to be the actual filming location of the old 70’s show Alice. This actually isn’t the case, but the sign (built in the 60’s for Lester’s Diner) was in the show’s opening credits. Lester’s Diner went through several name changes over the years until becoming the name of the iconic show. I’m actually a big fan of old breakfast diners and thought I’d make a stop in. Even though the staff was pretty friendly, I did notice a bit of an odor coming from the restaurant when I walked in. It was hard to ignore and made my dining experience uneventful. Mel’s serves a classic diner fare that consists of burgers, eggs and pancakes. I went with the Southern Breakfast. I enjoyed the sausage, but the biscuits and gravy were a little bland. Overall it was a fun throwback day to stop in, but not an experience to write home about.
I love making crepes. Crepes are made from a liquid batter (usually made of eggs and flour) that is cooked in a frying pan and then folded and filled with a filling of your choosing – ham, vegetables, fruits etc. Crepes come from the Latin word crispa, which means “curled” and are popular in France. I made blueberry/banana crepes this morning with cinnamon rolls.