An egg poached in an avacado..oh my!

This is an idea I saw on The Chew on ABC a couple weeks ago and was reminded of by my sister. So credit to Chef Symon. I just bumped it up a notch.

Being an Angeleno I just can't get enough avocado on a daily basis. It's a well supported habit since my favorite market in Altadena, Super King sells big beautiful Haas avocados for about 79 cents per. Crazy!!! I buy them by the half dozen and always have them in the fridge at a ripened state and assorted degrees of ripening on the counter.
Anywhoooooo onto the recipe.

1/2 avocado per person not too ripe and slightly under ripe is OK.
1 egg per person
1-2 oz. sliced smoked salmon per person
6-8 cherry tomatoes per person cut in half
fresh tarragon
lemon zest and juice from 1/2 lemon
1 T. capers
good olive oil
salt/pepper
1T. coconut oil or olive oil

In a saute pan, heat the coconut oil over medium heat. place each avocado face side down on the oil and allow to get a little caramelized. After about 2 minutes gently flip the avocado over to its back side. Try to get the avocados nestled together and flat so that you can crack an egg into each little bowl where the seed sat. Put a lid on the pan for 1 minute then add 1/4 c- 1/3 c. water to to the pan and return the lid to create steam to help finish the eggs.  The eggs only need 3-5 minutes of cooking time just to set the whites but don't overcook the yolks. While the eggs are cooking, prepare the tomato salad. Mix the tomato halves, tarragon, lemon zest, lemon juice a drizzle of good olive oil and salt and pepper together. I also like to stir in 1T. of capers. If the eggs are set, remove the avocado with egg from the pan to a bowl. sprinkle with a little salt and pepper. Lay the salmon over the egg and spoon on the tomato salad.
Find a lovely place to eat this and prepare yourself because its going to be a party in your mouth!
Enjoy!
mamaP

Kale yah! It's good for breakfast!- Kale and leek scramble

It's Saturday and I'm hungry but I don't want to get out of these jammies so I decided to see what I could whip up here for the producer and I for breakfast. I know I have egg yolks left from making the macarons the other day as well as some more eggs to add into those. Let's see, there is some kale growing in the pots on the patio.

The kale is in the back right corner of the top pot. There is also Chinese mustard, Italian parsley, Columnar Basil and tarragon mixed in there too.

I have a sad leek that just needs a little trimming, half an avocado and the last few grape tomatoes from last weeks Farmer's Market...Perfect! I'll throw in a little chili garlic past and a yummy scramble awaits!

What you see is:
1 leek cleaned, trimmed and sliced (always make sure you have washed all of the sand from the leek)
6 small kale leaves cut into small strips
10 grape tomatoes halved
1/2 large avocado
3 egg yolks plus 2 small whole eggs (the farmer said small and they were! The photo doesn't represent that)
Garlic chili paste; I used 1 tsp. You can omit or sub in your own hot sauce of choice

What you don't see:
coconut oil, but you can use olive oil or butter

Heat your pan to med/high. Once hot add in 1-2 tsp.coconut oil. You can sub out the oil for whatever you have however, there is something to be said for leeks cooked in coconut oil! Saute the leeks and kale until they are softened (about 3-5 minutes) Don't let the leeks brown or they will become bitter. Turn your heat down to low and let your pan cool down for about a full minute. Beat all of your eggs together and pour into the pan. Gently push them around with a wooden spoon allowing nice soft curds to form. This is something my girls have taught me...slow scrambled eggs are far better than done too quickly! While they are scrambling add in your garlic chili paste or hot sauce. When finished plate the eggs and top with chunks of avocado and tomatoes. Put the salt and pepper on last, to taste, to make the avocados sing their glory! Easy does it with the salt and pepper. I f you have a mill  just do a little grind of each. Otherwise a TINY pinch will do.

et voila'...this made just the right amount for the producer and I along with 1/2 of a whole grain English muffin for each of us

 Speaking of salt do not use that horrible iodized stuff. Get some good kosher or sea salt. You can even find it at Target now. Eat your fish and seaweed to get your iodine. Leave that horrible stuff on the shelf. It tastes like chemical not salt! I will talk more about pantry staples later!

You are going to have such a good day with this breakfast in your belly!
Enjoy!
XO MamaP