Avocado

Pico Avocado Toast

Breakfast, Recipes

This is a super simple and refreshing breakfast that will leave you feeling full, longer. Avocado toast with fresh pico, topped with a poached egg. The poached egg is a little unconventional though since it is made in a ladle. I struggle making a true poached egg and a few weeks ago I saw someone post on their Instagram how they use a ladle to make a perfectly round poached egg, so I had to give it a try. It’s practically fail proof! View the video below to see how you can make a perfect poached egg for breakfast.

INGREDIENTS  

  • 1-2 tbsp Red Onions, diced
  • ¼ Lime, juiced
  • 4-5 Cherry Tomatoes, diced
  • 1 tbsp Cilantro
  • 1 egg
  • ½ Avocado
  • 1 Whole Grain Toast
  • Salt, Pepper, Cayenne and Paprika. Optional

INSTRUCTIONS 

  • Heat a small pot of water over high heat and bring to a boil.
  • While water is heating up, dice red onion, tomatoes and cilantro and combine in small bowl. Squeeze ¼ lime juice over the mixture, stir and set aside.
  • Put bread in toaster. Once toast is done, transfer to a plate, cut avocado in half and take half of the avocado and smash it on the toast.
  • Once water is boiling, take out a mettle ladle and either put olive oil on it or spray it with non-stick spray. Crack one egg in the ladle and place in water but do not submerge completely. Once the edges of the egg are white, you will submerge the ladle in the hot water so that it cooks the top of the egg.
  • Wait about 2 minutes until slightly jiggly but top is white and carefully drain water from ladle. Be careful not to drop the egg.
  • Top toast with pico.
  • Carefully place the egg on top of the pico and then season with the following, which are optional: Salt, Pepper, Cayenne and Paprika.

Pico Avocado Toast

Fresh pico over avocado toast, topped with a poached egg.

  • 1-2 tbsp Red Onions, diced
  • ¼ Lime, juiced
  • 4-5 Cherry Tomatoes, diced
  • 1 tbsp Cilantro
  • 1 egg
  • ½ Avocado
  • 1 Whole Grain Toast
  • Salt, Pepper, Cayenne and Paprika. (Optional)

  1. Heat a small pot of water over high heat and bring to a boil.

  2. While water is heating up, dice red onion, tomatoes and cilantro and combine in small bowl. Squeeze ¼ lime juice over the mixture, stir and set aside.

  3. Put bread in toaster. Once toast is done, transfer to a plate, cut avocado in half and take half of the avocado and smash it on the toast.

  4. Once water is boiling, take out a mettle ladle and either put olive oil on it or spray it with non-stick spray. Crack one egg in the ladle and place in water but do not submerge completely. Once the edges of the egg are white, you will submerge the ladle in the hot water so that it cooks the top of the egg.

  5. Wait about 2 minutes until slightly jiggly but top is white and carefully drain water from ladle. Be careful not to drop the egg.

  6. Top toast with pico.

  7. Carefully place the egg on top of the pico and then season with the following, which are optional: Salt, Pepper, Cayenne and Paprika.

Breakfast

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Blue Cheese Steak Salad

Dinner, Lunch, Recipes

The first time I had a salad with steak and blue cheese was in Jupiter, FL at U-Tiki. If you haven’t been, I highly recommend it. The vibe is great if you are looking for a tropical ambiance on the water. Normally I am not the one to order a salad when eating out, but I saw this lady next me order the Filet salad and oh my goodness! When I tell you this was the biggest salad I had ever seen, I mean it. It had 4-5 Filet medallions on it, a tower of spring mix lettuce, tomatoes, blue cheese and their crispy onion rings. It was so good that I craved this salad for weeks so naturally, I tried to mimic it last night.

I didn’t use Filet on mine in the photos below because the store was out. However, I have used Ribeye, New York Strip and Filet before and all taste great. I would recommend that if you want a good texture, you should avoid any really lean red meat because it can be a bit tough once it is cooked.

Cooking The Filet or Steak – Pan Seared

If you have access to a grill, I think grilled Filet and steak is the best option for additional flavor. However, the Pan-Seared Filet from Shawn Willams on Kitchen Swagger is fail proof. I have detailed out the instructions below with my recommendations.

  1. Preheat the oven to 415° F.
  2. Shawn recommends remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. However, I have found that if you like your steak a little more pink in the center that only taking it out for 15 min or so will allow you a more crispy outside and a nice pink inside.
  3. Season both sides generously with salt and pepper or steak seasoning. In my recipe below, I use Montreal steak seasoning. However, you will notice that the herbs in the seasoning will burn. I typically like the flavor more so I will use Montreal seasoning and then just scrape any burned seasoning off at the end.
  4. Add the unsalted butter to an oven safe cast iron skillet and turn up high. Wait for the skillet to become very hot first. Place the Filets or thick cut steak face down and sear undisturbed for 2 minutes. Flip the and sear for an additional 2 minutes. This will give your Filets a nice seared edge. NOTE: If you are not using Filet, you will want to ensure your steak is at least an 2in thick. If it is not, it will cook too fast.
  5. Transfer your skillet directly to the oven using oven mitts. DO NOT GRAB SKILLET WITH BARE HAND.
  6. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. Take the skillet out and place on pot holder to let cool. The steak will continue to cook while it is cooling. NOTE: If you do prefer your steak on the rare side, you can cut it before it is done cooling to ensure it doesn’t overcook to your liking. If it is too rare, you can always nuke it in the microwave or put it back in the oven for a few seconds. However, this can change the texture of the steak.

INGREDIENTS  

  • 1 5-8 oz Filet
  • 2 tbsp Unsalted Butter
  • Salt, Pepper or Steak Seasoning to taste
  • 2 cup Spring Mix
  • ½ Avocado
  • ¼ cup Cherry Tomatoes
  • ⅛ cup Sliced Red Onions
  • ¼ cup Blue Cheese
  • 2 tbsp Blue Cheese Dressing
  • 2 tbsp Crispy Onions

INSTRUCTIONS 

  • Preheat the oven to 415° F.
  • Season steak with salt and pepper or montreal seasoning on both sides.
  • Add 2 tbsp. the unsalted butter to an oven safe cast iron skillet and turn up high.
  • Once skillet is scorching hot, put steak in and sear on both sides for 2 minutes. Only flip once.
  • Once seared, transfer skillet to the oven and bake for 4 min if you want it rare. Medium rare, 5-6 min. Medium, 6-7 min. Medium well, 8-9 min. Remove and let cool.
  • Halve tomatoes, halve avocado and remove pit, slice 1/2 avocado into 5-6 slices and thinly slice red onion.
  • In a salad bowl, mix spring mix and blue cheese dressing and transfer to plate or serving bowl. Top with sliced cherry tomatoes, sliced red onion, blue cheese, crispy onions and avocado.
  • Cut steak into 1/4th inch slices and add on top of salad. Serve when steak is still warm.

Blue Cheese Steak Salad

Steak Salad with Blue Cheese, Red Onion, Crispy Onion, Avocado and Cherry Tomato.

  • 1 5-8 oz Filet
  • 2 tbsp Unsalted Butter
  • Salt, Pepper or Steak Seasoning (to taste)
  • 2 cup Spring Mix
  • ½ Avocado
  • ¼ cup Cherry Tomatoes
  • ⅛ cup Sliced Red Onions
  • ¼ cup Blue Cheese
  • 2 tbsp Blue Cheese Dressing
  • 2 tbsp Crispy Onions

  1. Preheat the oven to 415° F.

  2. Season steak with salt and pepper or montreal seasoning on both sides.

  3. Add 2 tbsp. the unsalted butter to an oven safe cast iron skillet and turn up high.

  4. Once skillet is scorching hot, put steak in and sear on both sides for 2 minutes. Only flip once.

  5. Once seared, transfer skillet to the oven and bake for 4 min if you want it rare. Medium rare, 5-6 min. Medium, 6-7 min. Medium well, 8-9 min. Remove and let cool.



  6. Halve tomatoes, halve avocado and remove pit, slice 1/2 avocado into 5-6 slices and thinly slice red onion.

  7. In a salad bowl, mix spring mix and blue cheese dressing and transfer to plate or serving bowl. Top with sliced cherry tomatoes, sliced red onion, blue cheese, crispy onions and avocado.

  8. Cut steak into 1/4th inch slices and add on top of salad. Serve when steak is still warm.

Main Course
blue cheese, salad, steak

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Baked Egg Avocado Boats

Breakfast, Recipes

It’s Monday again and like many, I am trying to set my intentions for the week. This week I am focusing on health because I splurged this weekend (too many donuts) and health is personal wealth. I am starting my day with this quick and easy breakfast! Baked Avocado Egg Boats are Keto friendly and easy to make. The two that I made consist of avocado, egg, salt, pepper, garlic powder, paprika and cayenne pepper. I topped one with bacon bits and chives and the other with a cherry tomato and chives. This meal can be tailored to be keto friendly and/or vegetarian.

INGREDIENTS  

  • 1 Avocado Halved and Pitted
  • 2 Eggs
  • Salt, Pepper, Paprika, Garlic Powder and Cayenne Pepper to taste
  • Bacon Bits, Cherry Tomato Optional

INSTRUCTIONS 

  • Preheat oven to 425°F.
  • Slice each avocado in half lengthwise and remove the pit.
  • Scoop out enough of the avocado flesh so that the egg can fit inside fully.
  • Sprinkle avocado halves with salt, pepper, paprika, garlic powder, cayenne and crack 1 egg into each half.
  • OPTIONAL: Add bacon bits and/or sliced cherry tomatoes to top the eggs
  • Bake in oven for 15-20 minutes. 15 minutes will create a over medium yolk.

NOTES

To avoid spilling the egg you can place in a cupcake pan, flesh up to hold avocado still or you can use toothpicks and put them on each side of the avocado to keep it steady on a pan. 

Baked Avocado Egg Boat

Baked Avocado Egg Boats are Keto friendly and easy to make. The two that I made consist of avocado, egg, salt, pepper, garlic powder, paprika and cayenne pepper. I topped one with bacon bits and chives and the other with a cherry tomato and chives.

  • 1 Avocado (Halved and Pitted)
  • 2 Eggs
  • Salt, Pepper, Paprika, Garlic Powder and Cayenne Pepper (to taste)
  • Bacon Bits, Cherry Tomato (Optional)

  1. Preheat oven to 425°F.

  2. Slice each avocado in half lengthwise and remove the pit.

  3. Scoop out enough of the avocado flesh so that the egg can fit inside fully.

  4. Sprinkle avocado halves with salt, pepper, paprika, garlic powder, cayenne and crack 1 egg into each half.

  5. OPTIONAL: Add bacon bits and/or sliced cherry tomatoes to top the eggs

  6. Bake in oven for 15-20 minutes. 15 minutes will create a over medium yolk.

To avoid spilling the egg you can place in a cupcake pan, flesh up to hold avocado still or you can use toothpicks and put them on each side of the avocado to keep it steady on a pan. 

Breakfast
avocado, bacon, keto, whole30

Check out two of my favorite baked Avocado eggs as well:

More breakfast ideas here.

Bruschetta Inspired Avocado Toast

Breakfast, Recipes

Avocado toast has become very populate over the last few years but how many of you just eat avocado on toast? Boring! Change it up with this Bruschetta inspired avocado toast. It is easy to make and tastes incredible. Try with a sunny side up egg, scrambled eggs or no egg. I have tried all three and they all taste great. If you are looking for a vegan or vegetarian option then just skip the egg and use some extra avocado to fill you up. 

INGREDIENTS  

  • 1 Slice Bread
  • 4-5 Cherry Tomatoes halved
  • 1 tsp Balsamic Glaze
  • 1 Egg
  • ½ Avocado
  • 1 Handful Arugula
  • Salt & Pepper to taste

INSTRUCTIONS 

  • Put bread in toaster
  • While bread is toasting, prepare tomatoes and avocado by cutting tomatoes in halves and slicing avocado into slivers. Save other half of the avocado but putting in a container or plastic bag. To prevent browning, rub a tiny amount of lemon juice on avocado before putting away.
  • Take toast out and place on plate, spread avocado on toast, and put a handful of arugula on avocado and top with cherry tomatoes.
  • Cook an egg sunny side up or over easy. The best way to do this is to have anon-stick pan, heat it on low and then place egg in pan on low heat until cooked to your liking. You don’t want to turn the egg over unless you prefer your eggs cooked all the way through or if you are going for a fried egg. Lightly season with salt and pepper.
  • Top the toast with egg, drizzle balsamic glaze on top and ENJOY!

NOTES

  • Chopping up the arugula and tomatoes with the balsamic glaze can make it easier to eat but it won’t plate as nice. 
  • Easily make this into a sandwich by using two pieces of bread of putting in between a pita bread. 
  • Adding pickled onion is a great touch if you are an onion lover. Simply slice red onion and let sit in some vinegar for 15-20 minutes and place on top of arugula. 

Bruschetta Inspired Avocado Toast

Not your average avocado toast. The addition of arugula, cherry tomatoes and balsamic glaze will leave your taste buds wanting more!

  • 1 Slice Bread
  • 4-5 Cherry Tomatoes (halved )
  • 1 tsp Balsamic Glaze
  • 1 Egg
  • ½ Avocado
  • 1 Handful Arugula
  • Salt & Pepper (to taste)

  1. Put bread in toaster

  2. While bread is toasting, prepare tomatoes and avocado by cutting tomatoes in halves and slicing avocado into slivers. Save other half of the avocado but putting in a container or plastic bag. To prevent browning, rub a tiny amount of lemon juice on avocado before putting away.

  3. Take toast out and place on plate, spread avocado on toast, and put a handful of arugula on avocado and top with cherry tomatoes.

  4. Cook an egg sunny side up or over easy. The best way to do this is to have anon-stick pan, heat it on low and then place egg in pan on low heat until cooked to your liking. You don't want to turn the egg over unless you prefer your eggs cooked all the way through or if you are going for a fried egg. Lightly season with salt and pepper.

  5. Top the toast with egg, drizzle balsamic glaze on top and ENJOY!

  • Chopping up the arugula and tomatoes with the balsamic glaze can make it easier to eat but it won’t plate as nice. 
  • Easily make this into a sandwich by using two pieces of bread of putting in between a pita bread. 
  • Adding pickled onion is a great touch if you are an onion lover. Simply slice red onion and let sit in some vinegar for 15-20 minutes and place on top of arugula. 
Breakfast
avocado, Breakfast, Toast