It was another crazy Monday, and once again, I successfully neglected starting my laundry until the afternoon. I loathe laundry day (mostly the going up and down the steep staircase several times to change loads), but I love the "recharge" feeling of having fresh clean clothes hanging in my closet (especially at the beginning of the week). Mondays are kind of beautiful that way - I have a chance to start over, reset my batteries, rework my plans, revamp my priorities, revisit my goals, reassess the way I treat others, make a change, and have a better week than the last.
What did you do with your Monday?
I made my first sunny-side up egg :)
I usually stay as far away from runny eggs as possible (they make me a bit squeamish), but with this particular recipe, the creamy and almost custard-like taste of the egg hit the spot. It melted in with the heavenly spiced avocado mixture, and soaked into the toasted pita bread. I thought this recipe was going to be kind of light, but it filled me up before I even finished the plate! So this little breakfast pizza could go for maybe 2 servings, but I'll keep it as 1 on the recipe below.
The beauty of this dish is that you can adjust the seasonings to your preference. The avocado is your blank canvas - add in whatever you like spice-wise, and enjoy what you've created. I love to go a little heavier on the chili powder and cumin these days, so that's the route I took. Next time I make this, I'm definitely going to add some bacon or pancetta crumble (must be my husband's voice inside my head).
On a side note: I thought it was hilarious how the original recipe for this dish called for "one organic egg." Well, we're fresh out of ORGANIC ones at our house, so I guess we can't make this recipe. Heaven forbid I use a normal egg. Sheesh. Why not just list "1 egg" at let the chef decide?
Egg and Avocado Breakfast Pita Pizza
makes one serving
1 greek pocketless pita (can be white or wheat)
1-2 ripe avocados
1 T fresh lemon juice
salt & pepper to taste
chili powder to taste
smoked paprika to taste
ground cumin to taste
about 1 t EVOO
Parmesan for sprinkling
1. Preheat broiler. Broil pita until crispy on top. Remove from oven, and place on a plate.
2. Mash avocados together, add lemon juice (if you're only making this with one avocado, use much less lemon juice), all seasonings, and small drizzle of olive oil. Spread over warm pita bread.
3. In a small pan, cook your egg sunny-side up (to your preference). Carefully place egg on prepared avocado-pita bread. Sprinkle with Parmesan.
Recipe source: fabfitfun.com