A Welcome Summer Recipe
Here in CT, it’s mid-August, but it is nothing like the steamy Augusts I spent living in Charlottesville, VA. Instead, August in CT. is sunny, breezy, cool-ish, beachy, and too short. The upside of short lived hot spells is the chance to keep on cooking all summer. One of my favorites is this low fodmap avocado toast recipe served with parmesan cheese and a poached or fried egg on top..
Use Local Produce and Eggs
In Fairfield County where I live, local farms allow pick-your-own, or have a garden market. I particularly love Sport Hill Farm, a farm “down the road apiece” from me, with a gorgeous garden store filled with their own organic foods. “Her girls,” as Patti the farmer calls her free range chickens, produce the eggs for my avocado toast. For my two Italian ingredients, cheese and toast, I go to A & S, the closest thing to a Bronx Italian deli. There, I can purchase a wedge of reggiano parmesan cheese to grate on my toast as well as a loaf of authentic Italian bread. A&S imports it daily from Arthur Ave. in the Bronx. I get the sour dough Italian bread because it is low fodmap.
Just Following Frank
I once read that Frank Sinatra flew Arthur Ave. bread to his home in L.A. on a regular basis. If it’s good enough for Frank…..oh wait, he was extremely skinny , so that might be a rumor about the bread.
When You Find A Good Thing
I do go to extremes for this simple avocado toast breakfast; I so love it that I can’t stop making it. I sent a picture to my vegetarian granddaughter in Vermont, and I have posted it on Facebook. Obviously I am obsessed. I think a healthy, light, but heavenly tasting recipe is hard to find, so if you make this, use the best ingredients. Isn’t that also a maxim for living?
Ingredients:
1/2 of a ripe Haas avocado (a low fodmap safe amount is 1/8 of an avocado per serving)
1/2 a fresh lemon
1 large egg
2 tbsp. grated reggiano parmesan cheese
salt
pepper
Dashes of hot sauce (optional)
1 slice of freshly toasted white bread, either sour dough or gluten free
Instructions:
Gather your ingredients in one place.
Cut the avocado in half and remove the pit. Using a sharp knife, cut criss cross lines in one half of the avocado and then slide the knife around all sides. With a teaspoon, scoop out the avocado flesh into a small bowl.
Sprinkle lemon juice all over the scooped out flesh. Sprinkle it with salt and pepper and mash it with a fork until the flesh is fairly smooth. Taste if more salt or pepper is needed. Sprinkle a few drops of hot sauce over the avocado mixture, if using it.
Meantime, place your toast in the toaster. When it is done, place it on a plate. Smear the mashed avocado all over the warm toast. Sprinkle it with a nice tablespoon of parmesan cheese. Set aside.
While the toast is toasting, fry your egg. Spray a non-stick skillet with oil and heat on medium heat. When the pan is hot, crack an egg and slip it into the skillet. Fry lightly until the white becomes opaque. Flip the egg using a non-metal spatula and fry for another minute or until you think the underside is cooked.
Flip back over and slide onto the toast. Sprinkle with as much grated parmesan as you like. I like two or more teaspoons. Cover the plate with the skillet for a few minutes. This will slightly melt the cheese and warm up the avocado mixture. Sometimes, I just omit putting the skillet on top and instead, I warm it 20 seconds in the microwave. If you don’t care about melting the cheese or warming the avocado mixture slightly, then just eat it as is, once the egg goes on top.
**Notice that I like my toast dark, but of course you can make it as light or dark as you prefer.
Low Fodmap Avocado Toast
Ingredients
- Ingredients:
- 1/8 of a ripe Haas avocado
- 1/2 a fresh lemon
- 1 large egg
- 2 tbsp grated reggiano parmesan cheese
- salt
- pepper
- Dashes of hot sauce optional
- 1 slice of freshly toasted bread, GF or sour dough
Instructions
- Instructions:
- Gather your ingredients in one place.
- Cut the avocado in half and remove the pit. Using a sharp knife, cut criss cross lines in one half of the avocado and then slide the knife around all sides. With a teaspoon, scoop out the avocado flesh into a small bowl. Don't eat more than 1/8 of the avocado per serving, to keep it low fodmap.
- Sprinkle lemon juice all over the scooped out flesh. Sprinkle it with salt and pepper and mash it with a fork until the flesh is fairly smooth. Taste if more salt or pepper is needed. Sprinkle a few drops of hot sauce over the avocado mixture, if using it.
- Meantime, place your toast in the toaster. When it is done, place it on a plate. Smear the mashed avocado all over the warm toast. Sprinkle it with a nice tablespoon of parmesan cheese. Set aside.
- While the toast is toasting, fry your egg. Spray a non-stick skillet with oil and heat on medium heat. When the pan is hot, crack an egg and slip it into the skillet. Fry lightly until the white becomes opaque. Flip the egg using a non-metal spatula and fry for another minute or until you think the underside is cooked.
- Flip back over and slide onto the toast. Sprinkle with as much grated parmesan as you like. I like two or more teaspoons. Cover the plate with the skillet for a few minutesw. This will slightly melt the cheese and warm up the avocado mixture. Sometimes, I just omit putting the skillet on top and instead, I warm it 20 seconds in the microwave. If you don't care about melting the cheese or warming the avocado mixture slightly, then just eat it as is, once the egg goes on top.
- **Notice that I like my toast dark, but of course you can make it as light or dark as you prefer.
