Balsamic Fried Egg Avocado Toast and Morning Routines

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This is embarrassing: I’ve had this post in the queue since November. ?!?! I almost feel silly putting this post up after so long, but this is actually one of my favorite ways to eat egg or avocado toast. Nothing delights me more than a simple slightly-runny egg with super crispy edges. Except the egg on avocado toast, which we’ve all established is the best combination ever. Lindsey blew my mind away with her miso-tahini avocado toast. I’ve been a fan of Molly’s amazing hole-in-the-middle toasts, since like, forever. And Stephanie did something everyone secretly loves and picks out of salads – the crispy fried cheesy eggs! Have I convinced you that I love eggs for breakfast? Let’s add another one – balsamic fried eggs.

Before I left the nest (aka, California), I always had breakfast. Every morning before school, I would be presented with a hearty breakfast, which varied from bao zi, zhong zi, eggs, pastries – whatever was on hand -and always included warm milk. Little birds need the calcium to get tall, right? *chuckle (side note– I still fondly remember all the random myths we were told when we grew up – too much soy sauce would make you too tan, eating seeds will cause a tree to grow inside you – did anyone else experience these parenting techniques as a child? I think we always knew what nonsense they were, but it was amusing nonetheless.) It was usually my mother who happily woke up before sunrise to prepare these for us. However, sometimes, my dad would let my mom sleep, and he would prepare noodles. Yes, noodles for breakfast. And it was awesome. He would always top it off with a fried egg, with balsamic vinegar drizzled around the edges. This made the edges super crispy. Amazingly crispy, with the tang of balsamic vinegar. My dad, he liked to experiment, and he did it well.

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I left home for college, graduated, and now I’m living with my husband and my dog. In college, there was no breakfast, unless you did it yourself. I was in architecture, so no way was I sacrificing precious studio time to go make myself breakfast. Plus, dorm kitchens were another barrier – who wanted to wake up before classes, lug their cast iron, oil, eggs, spatula, plates, down four flights, and pray that nobody else was using the stove? Not me. I would rather sleep before returning for another all night in the studio. Breakfast came in the form of granola, granola bars, bagels I could buy at the cafe next door, or sometimes, in the most desperate, five all-nighters in a row stretches, ice cream. Those were the days. I’m glad I’m not in studio anymore.

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Nowadays, I love breakfast. I love making my own granola, topping it over plain greek yogurt, finishing it off with shredded coconut, and just reading a magazine or book as I devour my breakfast. It gives me peace of mind, a little bit of quiet solitude before the day begins. I used to forego this altogether and instead head directly to whatever was on the day’s agenda, but I’ve come to cherish this little pocket of rest every morning. It centers me.

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Oh, and why not top it off with some coffee? Wedding season officially starts this coming Friday. We have our first wedding of the year, and it’s going to be gorgeous. Mid 50’s temperature, a gorgeous estate, lots of DIY goodness – I can’t wait! I’ve been feeling a bit of cabin fever, and I am looking forward to photographing a wedding to get me out of the house.

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Oh, and I mentioned this on FB, and I’ll do it here too: So this is pretty embarrassing: the husband pointed out that I actually can’t be nominated for Best New Voice, because I technically started blogging, albeit for myself, in late 2013 (like that darn sticky rice post!). Oops! But feel free to nominate me for other categories (if you want). Instead, let’s root for Bread + Barrow, and Fix Feast Flair for Best New Voice!!!!!!!

RECIPE: Balsamic Fried Avocado Toast
Serves 2.

Ingredients
1 avocado, sliced
2 slices toast
2 eggs
balsamic vinegar

1| Heat up a nonstick skillet over medium heat. Drizzle some oil over the surface. Crack two eggs onto the surface and cook. When edges start to turn opaque, drizzle balsamic vinegar around the circumference of the egg. You don’t want to drizzle it over the middle, just along the edges, so that it gets a nice little border.
2| Cover with a lid and cook to your preference. I like it a bit runny.
3| Place avocado slices on top of buttered toast. Place egg on top. Serve with coffee!

*When you add in the balsamic vinegar, it’s going to bubble and sizzle like mad. Let it do it’s thing. You are guaranteed a super crispy edge!!!

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  • Yum! This is genius, drizzling the balsamic vinegar over the edges of the egg while it’s still frying. I can only imagine the depth of flavor it adds. Thanks for finally sharing this recipe! (And no worries about lagged posts — I’ve been hanging on to my kitchen remodel posts since last SEPTEMBER, lol. Shame on me.)ReplyCancel

  • I eat fried eggs on toast ALL THE TIME, but never thought to add balsamic. I’m very excited to try this out! Mmm!ReplyCancel

  • Lan | morestomach

    my grandmother used to leave a bowl of cereal or half a graprefruit on the table before she went off to work. on the weekends my grandfather and i would share breakfast, likely a pastry, and he would add a spoonful of coffee to flavor my milk. sometimes, if he was feeling up to it, he’d make chao (congee) or a sunny side up egg drizzled with soy sauce and a slice of french bread. i don’t do breakfast at home during the work week, the morning rush is too great and i’m not willing to get up early to avoid it, but i do try to bake something sunday for the week’s breakfast. however, weekend mornings. my favorite because it’s just me, the husband is still snoozing. and eggs on toast with avocado is a fave. the addition of balsamic vinegar is a revelation.
    i’m going to go call grandmother now. :)ReplyCancel

  • Your childhood breakfasts sound like something out of a culinary fairy tail! This looks great, Betty! :)ReplyCancel

  • Never thought of adding balsamic to eggs although I love adding a splash of dark soy sauce to fried eggs (or even scrambled ones). Is this when you break out the really posh balsamic syrup or is it more of the everyday stuff bottle?ReplyCancel

    • I have never had this, but apparently it’s super popular. I’ve had a lot of people tell me about that and it gives the same crispy effect? I’m so intrigued. I just use everyday stuff :)ReplyCancel

  • Beautiful post. Breakfast has always been my favorite meal as well. You’ve made me very hungry!ReplyCancel

  • Ahhh…you put all my favorite into one and yes, it’s breakfast of a champion. And noodles for breakfast? I hear you, buddy. Sorry to hear you can’t be nominated but you got my vote!ReplyCancel

  • I was so excited when you told me you’re a native Californian, and I’m dying to ask you all about that…but I suppose I can wait until our coffee date next month. Your photography is so so so beautiful. My dear sweet papa prepared noodles for breakfast too, and I loved it. Still do!! It’s the breakfast of champs, right? :p I just saw your sticky rice post the other day (and swooned over it btw). It’s only one post (I didn’t even realize it was in 2013), and it was so late in the year…I’d double check with Saveur if I were you! You blog is definitely worthy of that award, among many other awards! xx ConnieReplyCancel

  • I have a good feeling about you and Saveur :) Eggs are the best!!!ReplyCancel

  • I want to eat breakfast with you someday!!!! 😀 These pictures take it from an urge to a plead from me to you, Betty. And yayyy for wedding season!! I bet you have so so much with that incredible job <333ReplyCancel

  • I ADORE both avocado toast and fried eggs, and I love the spin of adding balsamic. Will definitely have to try this soon!ReplyCancel

  • This is the exact way I would love to eat my breakfast EVERYDAY! ReplyCancel

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