Here was today: Cocktails at lunchtime. Breakfast for dinner. And a big bowl of cheerios, just before bed.
My entire schedule is a sham.
Realistically, the cereal before bed thing is nothing new. I have done it out of habit since I was 6, when I was afraid of eating in the dark kitchen by myself. (In my defense, our slider door was right by the counter. Talk about scary. And the Cap’n Crunch guy always freaked me out.)
And, if I’m being honest, I didn’t have to drink a cocktail during lunch, either. I could have put it in the fridge after I mixed it/stood on a chair/played with props like a five-year-old/and snapped a zillion photos (of which I will choose three). But why would I do such a thing as that? It’s always, always 5 o’clock somewhere.
But here’s how it is: during the week I am teaching, which means there’s really not much time to make a big giant mess in the kitchen like I usually do. This means that on the weekends I am constantly coordinating my meals so that I can photograph during the hours of best sunlight. And when I don’t plan accordingly, I find myself eating inapporpriate foods at strange hours of the day. But I guess I don’t mind having a little yolk for dinner–and I certainly don’t mind a little zing-zang in my drink, at any time of day.
I made this dish primarily with the thought of Mother’s Day brunch in mind. But because it was so downright delicious, it is going to be a new Saturday morning tradition at our house. Or, at least for me. With mimosa. I’ll just make it a party.
Sesame Toasts with Poached Egg & Avocado
Yields: 3, Time: 30 Minutes
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
3 slices sesame bread, lightly toasted
1 cup lightly packed watercress sprigs
Extra-virgin olive oil, for drizzling
1 tablespoon white vinegar
3 large eggs
Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining. Divide avocado mixture among toast slices, spreading evenly. Top avocado with watercress, and drizzle with oil.
Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with remaining 2 eggs. Poach eggs, undisturbed, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more).
Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each watercress-topped toast slice. Season with salt and pepper. Serve immediately.
Recipe from Martha Stewart