When my brother-in-law J (who is the cooking part of Fresh from the Fridge) comes to visit, I know I'm going to try some new foods. Maybe I'll even be encouraged to eat fruit. That's cool, because he lives in California and brings exotic items like persimmons and kumquats and Reed avocados. This past holiday season one of the latter was perfectly ripe, and avocado toast was born late one post-Christmas evening. It's so darn good, it also works as a delicious breakfast. Feel like a nice greasy egg sandwich? Try avocado toast, man. I think it's even vegan!
Recipe: Slather ripe avocado on your favorite toasted bread. Drizzle with olive oil. Top with generous sprinkles of Magic Salt. (Magic salt was my DIY holiday gift. Basically it's the most delicious salt ever, made by blending salt, garlic and herbs in a food processor and letting the mixture dry out.)
While I'm at it, here's another simple breakfast I had back on Thanksgiving morning. Thinly sliced cucumber, thinly sliced daikon radish. Rye bread. Tea. Getting ready for a big day of eating ahead, this was light, cool, and crisp.
Simple breakfasts--what do you think?