I just survived my worst bout of Netflix binge-watching.
Normally during my son's nap, I clean the house, get a little food photo shoot in, or even take a nap myself. He sleeps for 2-3 hours, and it's my favorite way to recharge my batteries and relax. For the past week, though, I've been completely sucked in to Sherlock. I know, it's horrible to be glued to a screen for hours on end every day. But holy smokes, that show is deliciously clever, and I love it. Season three is mind-blowing. Stay away, I beg you. Or else you'll join me on the binge-watching train. Unless you're already on the Sherlock train? Then we're new best friends. And I promise good-eats...
Ryan and I are bruschetta addicts. When late-summer rolls around, and the tomatoes are in full-flavor, we usually have one meal a week that's just tomato bruschetta. I'm sure that's not the most balanced dinner on the planet, but we're eating seasonal, right? :) As our tomato plants are in full bloom, and little buds of green tomatoes are popping through the blossoms in our garden, I can't help but think of all the tomato bruschetta we'll enjoy in just a few short weeks! Until then, we're improvising. And in improvising, we found love in this breakfast bruschetta.
Imagine some beautifully buttered and toasted french bread, slathered in fresh avocado. Top it of with some fluffy eggs scrambled with whole milk, peppers, chives, and a little salt & pepper. You can make it as spicy or mild as you'd like here. Top it off with a few little bursts of grape tomato, and you've found something seriously DE-LISH. We've had this twice now, and have both agreed this would make the perfect brunch alongside a plate of fresh fruit to pick from, and definitely a few crispy slices of bacon. The avocado seriously is what does it for me - it makes everything so much creamier. Also, adding a little whole milk to the egg mixture before scrambling helps the eggs become a little more fluffy. We will definitely be making these again and again this summertime!
makes 4-6 servings
loaf of fresh french bread, sliced into 1/2-1 inch slices
2-4 T butter, melted
1/2 green bell pepper (or jalapeno if you like it spicy), minced
1 T chives, chopped (or green onion)
1/3 C whole milk
Avocado, pitted and mashed
grape tomatoes, sliced in half
kosher salt & freshly ground pepper
1. Preheat oven to 400 degrees. Brush bread slices with melted butter on both sides. Place in oven for 7 minutes while preparing the egg layer.
2. Heat a skillet over medium heat with a little melted butter. In a medium bowl, whisk together eggs, pepper, chives, whole milk, and a little salt and pepper. Scramble in the pan until barely moist (don't overcook).
3. Spread the mashed avocado on the toasted bread, then divide the eggs on top of the avocado. Top with the grape tomatoes, more chives, salt and pepper. Serve immediately.
adapted from just a taste.