Skip to main content

Poached Egg-Topped Avocado Toast #FoodNFlix


For the March edition of Food'N'FlixAli at Fix Me a Little Lunch hosts as we watch Runaway Bride*. Here's her invitation.

On the Screen
Okay, I am pretty sure I've never seen this movie before. And I didn't think that anyone in my household would appreciate it. So, I waited until everyone was crashed out for the evening before I popped it in to the DVD player. I have to admit that I was pleasantly surprised. I did have a hard time seeing Julia Roberts and Richard Gere as anybody other than Vivian Ward and Edward Lewis - you know, from Pretty Woman. In this they are Maggie Carpenter, a woman who has left three grooms at the altar and is engaged to a fourth, and Ike Graham, a jaded journalist whose column consistently rails against the opposite sex who is betting she runs from groom number four as well.

Turns out this movie came out almost a decade later, but was directed by the same person - Garry Marshall - and has three of the same actors (gotta love Héctor Elizondo in anything he plays). I guess if the rom-com formula works, why mess with a good thing?!

So, yes, it's formulaic - boy, girl, obstacles, love - but it definitely resonates with viewers. And, even though my boys didn't watch the movie with me, I used it as a springboard for a breakfast table topic about being yourself and not relinquishing yourself for another person.

This conversation was inspired by the fact that Maggie doesn't know what kind of eggs she likes. Ike discovers that all of her grooms respond the same way when he asks how she likes her eggs: "Same as me," they all claim.

One says Maggie likes her eggs scrambled with salt, pepper, and dill - same as me. Another says Maggie likes her eggs poached - same as me. With Groom 3 it's some kind of egg white omelette. She just mirrors their preferences because she doesn't know herself. Okay, that's a thinly veiled message for her entire being...not just her breakfast order.

[Spoiler] When she goes to New York to find Ike, she finally has her answer...

Maggie: Benedict.
Ike: Arnold.
Maggie: I love Eggs Benedict, I hate every other kind. I hate big weddings with everybody staring. I'd like to get married on a weekday while everybody's at work. And when I ride off into the sunset, I want my own horse.
Ike: Should I be writing this down?


On the Plate
So, I decided to make my favorite eggs and start the conversation. I like my eggs poached (how to poach an egg).

I was actually surprised by a few of the answers I got this morning. Jake said that he liked fluffy scrambled eggs with salt and pepper or poached eggs. D wholeheartedly agreed and added that he really disliked omelettes. Really? What's not to like about an omelette? It's a blank canvas. "Well, I dislike what you put in them, especially mushrooms." R said his favorite eggs were sunnyside up. Another surprise because I don't think I make eggs like that very often.

Now I know how all three of my boys actually like their eggs. That's not to say they'll always get them like that. Despite what they think, they don't live in a restaurant!

Poached Egg-Topped Avocado Toast

Ingredients serves 4
  • 4 slices bread (I used sourdough)
  • 2 avocados, peeled and sliced
  • 12 stalks asparagus, poached
  • 4 eggs, poached 
  • za'atar or sea salt for garnish (one version of za'atar in this recipe)

Procedure
Toast bread and place on individual serving plates. Cover bread with avocado slices (half an avocado per toast). Place asparagus spears on top of the avocado. And top with a poached egg. Sprinkle with za'atar or sea salt. Serve immediately.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Comments

  1. Hah...I wonder how many versions of eggs we'll see this month? My first tine seeing the movie too. It was fun and mindless.

    ReplyDelete
    Replies
    1. I know, right? I thought about cinnamon rolls, Hawaiian food, and more. But the eggs were just too hard to resist.

      Delete
  2. Your sandwich looks amazing! WOuld you believe i've ever poached an egg? I'm the sunny side up type like your son!

    ReplyDelete
  3. Got to say, one of my fave ways to eat eggs too. With asparagus and avocado I cannot resits!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas