Morning Meals :: Avocado Toast with Egg & Frisee

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Breakfast is a very special meal in my home and not just because I have a fondness for eggs.  I love a lazy Saturday and Sunday brunch, leisurely eaten at home with countless cups of fresh coffee.  As much as I try to vary my meals, my go-to is always avocado toast with an egg.  It’s a combination that never gets old and has countless combinations.  This time, I added frisee, and a great whole-grain mustard for some extra tang.

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Ingredients:

• 4 slices bread, toasted
• 1 ripe avocado
• 1 cup Frisee
• 4 tablespoons Stoneground Dijon Mustard
• 2 organic eggs

Instructions:

1.  Preheat oven to 350 degrees. Spread 1 tablespoon of mustard over each piece of toast. Then, layer a quarter of an avocado to each slice topped with a small bunch of frisee. Set aside.

2. In a large cast iron skillet, add 2-3 tablespoons olive oil. Heat pan over medium heat and carefully crack two eggs into the pan. Use a silicon spatula to shape your eggs. Cook just until the whites set, and transfer to the oven for 5 minutes or until egg white is opaque, but yolk is still runny.

3. Transfer egg atop toast. Season with coarse sea salt and freshly ground pepper. Break yolk and enjoy!

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*This is the first post in Julia Gartland’s new series “Morning Meals.” For more recipes, visit the Brooklyn-based freelance photographer, food stylist and recipe developer’s gluten-free, seasonal food blog Sassy Kitchen. 

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