Last month, I stopped at a beautiful cafe for breakfast during my stay in San Francisco. The cafe was modern, airy, had a bit of a Scandinavian feel to it, and most importantly, had a fabulous menu to choose from. I chose the egg toast I’m sharing with you today.
I know that avocado toast is so yesterday for those of you who follow food trends. I really could care less about what’s trendy, but in this case, I wouldn’t want to classify this dish as avocado toast.
The avocado is there, but it’s just one of the ingredients here. The real star of the dish, in my opinion, was the fantastic lemon oil that was used.
When I had this egg toast in San Francisco, the menu described that a lemon-infused olive oil was used. At home, I recreated this by using a high quality extra virgin olive oil with fresh lemon juice. The results were pretty much the exact same as the toast in San Francisco.
Lots of Arugula
Another element that I loved about this egg toast breakfast was the mountain of arugula that was included.
During my trip, I had been tasting endless samples of cheese and prosciutto at a food expo, so I found myself craving fresh greens like no other when I was outside the show.
The handful of vibrant arugula on this toast was more than appealing. Plus, I think it’s always nice when you can include some greens in the start of your day.
The Perfect Egg
How you make your egg is a matter of preference, but if you want to stay true to the inspiration behind this egg toast recipe, then a fried egg is the way to go.
Now, everyone and their maman will tell you they know the best way to fry an egg. The temperature the egg is fried over, the temperature of the actual egg, or the temperature of the pan are all some of the many factors chefs will argue over.
Personally, I’ve been most successful with frying my eggs when I’ve added my egg, cold from the fridge, to a warm pan with olive oil, resting over low heat. It usually takes about a minute for the egg to set up.
I help the process by spooning the oil in the pan over the egg too while it cooks. The fried egg ends up just the way I like it, with a firm white and a runny yolk.
The original egg toast I had enjoyed included ciabatta bread. The ciabatta was fantastic, but that’s just standard for San Francisco; good bread is mandatory there.
At home, I utilize my favorite baguette, which I slice through the middle. I pile up all the ingredients on one half, and while the other half of the bread goes on the plate, I never sandwich the two together.
I usually end up eating this egg toast all deconstructed, using a fork and knife to piece ingredients together for each bite.
The creamy avocado and fried egg are a dream together, and they pair beautifully with the fresh arugula and vibrant lemon flavor. I think this is becoming my new favorite breakfast.
- 1 piece baguette (3" long), split in half
- 1 egg
- 1/4 cup baby arugula
- 1/4 avocado, sliced
- 1/4 lemon
- olive oil, to drizzle
- sea salt
- ground pepper
- Toast the baguette pieces until crisp and golden. To a small bowl, add the avocado slices. Squeeze the quarter lemon over the avocado.
- Add a thin layer of olive oil to a small skillet (5"-6" skillet). Place the skillet over low heat on the stove. Once warm, crack open your egg, and let the egg slowly cook in the oil. After about 30 seconds, start spooning some of the oil in the pan over the egg to aid in the cooking process. Once the whites are firm and the yolk looks slightly set, turn off the heat and move the skillet off the stove.
- Add the avocado slices to one baguette half. Add the fried egg on top, along with the fresh arugula. Drizzle olive oil all over, then finish with a grind of sea salt and a pinch of freshly ground pepper.
Nutrition Information:Yield: 1 Serving Size: 1 Servings
Amount Per Serving: Calories: 343