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Egg Topped Avocado Toast with Spring Onions

(from Taste of Home, Featuring: Alderfer Eggs, Balthazar Bread, Abundantly Good Cheese, Eagle Road Spring Onions, Ronnybrook Butter, Fifer Tomatoes)

2 slices multigrain bread, toasted
2 teaspoons butter
1/2 medium ripe avocado, peeled and thinly sliced
4 thin slices tomato
2 thin slices red spring onion
2 large eggs
1/8 teaspoon seasoned salt
2 tablespoons shredded cheddar cheese
2 bacon strips, cooked and crumbled

Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.

Sprinkle eggs with seasoned salt. Top with cheese and bacon.

Recipes

Blueberry Sour Cream Bundt Cake

1 cup butter, room temperature
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla
3/4 cup sour cream
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 2/3 cups flour
1 1/2 cups blueberries (fresh or frozen and thawed)

Icing

2 tablespoons butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1–2 tablespoons milk
Instructions
Preheat oven to 350°F.

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
Turn mixer to low and mix until the flour until just combined.
Fold in the blueberries.
Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

Icing

In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.
Drizzle the icing on the cake when mostly cooled.

Recipes

Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas

4 8-oz. bone-in, skin-on chicken thighs

kosher salt

Freshly ground black pepper

3 tbsp. extra-virgin olive oil, divided

4 garlic cloves, smashed, or 2 sticks spring garlic, diced

10 thyme sprigs

1/2 lemon, thinly sliced

3/4 lb. sugar snap peas, cleaned and cut in half

2 tbsp. finely chopped fresh mint

4 c. chopped cleaned spinach

Preheat oven to 450°. Pat chicken thighs dry, and season generously with salt and pepper. In large ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil, then add garlic cloves and thyme sprigs and cook for 1 minute or until fragrant.
Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown. Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165° at the deepest portion of thigh.
Meanwhile, in a deep-sided sauté pan or wok over medium-high heat, heat remaining 1 tablespoon olive oil. Add snap peas and cook for 5 minutes, until softened, but still slightly crunchy. Season with salt and pepper and stir in mint.
In large bowl, pour hot snap peas on top of spinach, and toss gently for 1 minute or so, until spinach begins to wilt. Season with salt and pepper.
Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.

Latest News

Egg Topped Avocado Toast with Spring Onions

Blueberry Sour Cream Bundt Cake

Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas

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