During my recent vacation in Portland, I made multiple trips to Roman Candle Baking Co. Everything I ate there was delicious, but their salmon toast was particularly memorable. So memorable that I had to create my own version of it at home. It’s a no-cook, no-fuss recipe that will have you eating in just a few minutes.
Start with a slice of rustic, grainy bread. I used walnut levain. Spread with unsalted butter and sprinkle on some capers. Add sliced avocado and smoked salmon.
In a bowl, toss arugula with a drizzle of olive oil and sea salt. Take a handful of the dressed arugula and place on top of the salmon. Finish with some freshly cracked black pepper over the plate and you’re done!
Poached eggs always seemed so fancy and difficult to make. Intimidated, I reserved my poached egg cravings for restaurant brunches. Turns out, it’s pretty easy and I’ve been missing out on some serious poached egg meals that could be cooked at home. Just add some white distilled vinegar to your simmering water before adding the egg. That’s it?! you ask? That’s it. I must have missed this not-so-secret trick in home ec 101.
While the egg cooked, I toasted a slice of sourdough, washed some arugula, and made some coffee. I was sitting down at the table in 5 minutes. It felt like I was having breakfast at a cafe, except I was in my pajamas.
PS – check out our other egg recipes. We’re clearly obsessed.
I had always been intrigued with cheese-making, but was too intimidated to try a recipe. It wasn’t until recently that I heard ricotta is ridiculously easy to make and it’s true! I’ve used this recipe from Smitten Kitchen a few times and I’ve never made a bad batch. I use the version with less cream, but it is still incredibly rich and creamy.
This time, I added lemon zest and fresh, chopped rosemary to the ricotta to add some depth to the flavor. I spread that on some toast and topped it with sliced heirloom tomatoes, basil, and cracked pepper. It was a great appetizer for a simple dinner at home.
Good Morning and TGIF! It has been a hectic week–between starting the blog back up and recommitting myself to the gym, I am exhausted, and really looking forward to the weekend. Unfortunately it is set to rain here in the city tomorrow, so my and Robin’s plan to walk along the waterfront for some sunshine and fresh air are taking a literal rain check. Follow us on Instagram to see where we end up going this weekend!
One thing is for certain, I will be making these soft-boiled eggs this weekend (in a fitting Easter tribute). After seeing this made on Hither and Thither and making this myself using the Cooks Illustrated method for cooking soft-boiled eggs, I can confirm that this little meal is super easy and really delicious. I never liked any eggs except scrambled growing up, but I should have known that avocado makes everything better. Now not a weekend goes by without me making these toasts, and when I have a little extra time I also blend a berry smoothie to go with it. Delish!
Soft-Boiled Eggs with Avocado on Toast (Serves 2)
- 1 Avocado, ripe
- 4 eggs
- 4 pieces of bread (I recommend sourdough)
- Olive Oil
- Small bowl for mashing
- Small saucepan with lid
- toaster (or an oven)
- Start a half inch of water boiling. (The trick to these eggs is to steam them, says Cooks Illustrated, which is why you need so little water).
- While the water is coming to a boil, start toasting your bread, and then slice and peel your avocado.
- Gently put your eggs in the boiling water, turn the heat down to medium, and cover with a lid. Set the timer for 6.5 minutes.
- Drizzle your toast with a bit of Olive Oil, then roughly mash the avocado slices with a fork in a bowl and spread on top.
- When your eggs are done, take your pan off the stove and run the pan with hot, then warm, then cold water to stop the eggs from cooking (and to avoid warping your pan).
- When the eggs are cool to touch, peel the shells and slice the eggs on top of your avocado and toast.
- Sprinkle with sea salt and pepper, and serve.