Avocado Sourdough Toast
As late fall moves toward winter, field-grown tomatoes are about to disappear from the market, I am savoring my last few, rationing them in ways that allow their flavor to stand out.
For breakfast this morning, I made avocado sourdough toast. Hardly anything could be easier, tastier, or more nourishing. I mashed up a whole, small avocado, poached an egg, toasted a generous slice of sourdough bread, and sliced a precious, medium-size tomato. Then I slathered the avocado on the bread, placed the tomato slices on the avocado, and topped it all with the poached egg.
This would make as good a lunch or even a supper as a breakfast. And sprinkling some sprouts over the egg adds even more flavor and nourishment.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!