With a little salt and the juice of half a lime–to keep it from turning brown–that’s all it takes to make an avocado spread. Add a dash of Sriracha sauce to keep it interesting. Slivers of raw red onion add a bit of color and contrast. And also its sharpness lends flavor!
A slice of ham and a poached egg on top! Et voilà–breakfast!
What’s for breakfast? I had a little bit of roasted zucchini, a little bit of snow peas and peppers, and a handful of green beans. I put it together in a saucepan with some frozen corn, lima beans, and peas, added some thyme and rosemary, salt and pepper and a couple tablespoons of water et voila! Vegetable hash. I topped it off with a poached egg. A poached egg is easy to do and if you want a step by step, fool-proof how-to, then go to this Smitten Kitchen page for some great pictures on how to poach an egg. To sum up, the steps are:
- Crack an egg into a small dish. Set aside.
- Heat 3 inches of water in a small saucepan on medium-low heat. Add a bit of white vinegar. When the water gets to the “fish eye” stage (bubbles all over but not bubbling), stir the pot. Into the center of the whirlpool, pour the egg. The swirling water will keep the egg white into a ball. Let simmer about 1-3 minutes depending on how runny you like the yolk. It’s cooked when the egg white is no longer transparent but has turned white all over. I like the yolk thickened so I let it sit in the water until it looks solid but still a deep yellow, like the picture above. Use a slotted spoon to remove the egg to top off the veggie hash.