Balsamic Fried Egg Avocado Toast and Morning Routines

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.

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.

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.

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.

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!!!