Honey nut cheerios used to be my mainstay. For years, a bowl of this cereal–often topped with sliced banana–would fill me up until it came time for lunch. Little else filled the breakfast role. My mother must have purchased countless boxes of cereal, quickly turning to the larger bags of store brand instead. Occasionally, I’d opt for bowls of yogurt or oatmeal, but before too long, back to the sweetened o’s.
Maybe growing up, I needed consistency; change was bad, cheerios were good. Cereal was never a risky endeavor–there’s no way to go wrong. And back then, avocado never would have been anywhere near a breakfast dish. No way.
But. I didn’t know what I was missing out on. Accepting that change can (sometimes) be good, I vary my breakfast almost every day now. A few minutes spent cooking in the morning keeps my diet interesting, and prevents boredom at the kitchen table. Oatmeal sweetened with maple syrup and topped with almonds and chia seeds one day; peach pancakes the next; a fried egg sandwich later in the week; a veggie and feta filled omelet another day; and plain Stonyfield yogurt topped with local granola to round out the week. Blackberry scones, filled with the remaining (frozen) berries from this summer’s picking, will come up for their turn soon enough.
Of course, I have to say I’m very thankful that I have the time in the morning to cook as I please. Between the sunrise barks (aka the dog wakeup call) and a newsroom that starts the day closer to 10, I’ve got plenty of opportunity to whip up a little something simple, and to sit down to enjoy whatever it may be.
And some days, when I have an evening shift, mornings are even freer. The beautiful fall weather practically forced me to be outside today. Before this morning’s hike at Mott’s Run Reservoir–a 15-minute drive away, there’s a serene lake with a few miles of trails–I enjoyed avocado toasts with a poached egg. (For some reason, whenever I stock up on groceries at Trader Joe’s, I end up with a bag of four avocados. I can’t resist, but I fail to remember that it’s a struggle to finish the bag before they’re overripe.) And so, the avocados are becoming breakfast fuel, no longer relegated to a quesadilla condiment. It looks like I’ve got another day or two of avocado toasts before it’ll be time for something different. Maybe, I’ll pick up a box of cheerios.
Avocado Toast with Eggs
Toast your bread. I used leftover homemade semolina that I’d stored in the freezer the other day, but absolutely anything should work.
Gently smash half of a ripe avocado and spread it on your toast. Add a few drops of olive oil and/or lemon juice, along with salt and freshly ground pepper.
Poach an egg. I love these directions from Smitten Kitchen: Add a splash of vinegar to just-barely-simmering water, swirl the pot, pour in an already cracked egg, and gently cook for 3-4 minutes, drain on a paper towel. Perfect.
Place the egg on top of the toasts, break open the gorgeous runny yolk, and enjoy. Dream about dinner and tomorrow’s breakfast, then get outside to enjoy fall weather.