Recently I was lucky enough to have my good friend Rachel visit for an overnight. We both love good food, but more than that we love good, healthy food. So I look forward to what meals we can prepare while we are catching up. For breakfast I selected an open-faced sandwich that I had just ran across in the February issue of my Martha Stewart Magazine.
I did make the eggs poached the first time, but when I made them this morning I decided to fry my egg because I was running late. Not late enough to keep me from snapping some photos to share with our readers though!
Ingredients (makes 3):
1 tsp. fresh lemon juice
3 slices sesame bread, lightly toasted
1 C lightly packed watercress sprigs
Extra-virgin olive oil, for drizzling
3 large eggs
Take half of the avacado; add lemon juice, ½ tsp salt, and ¼ tsp pepper. Mash with a fork until combined, with some small chunks remaining. Divide among toast slices, spread evenly. Top the avocado with watercress and drizzle with olive oil.
Spicy Variations: If you are into it, this recipe could work well with some spice. You might consider a sprinkling of your favorite hot sauce on top, or mix in salsa with the avocado, or layer a couple fresh jalapenos on the greens.
Top the toasts with either poached or fried eggs and enjoy!