All posts in breakfast and brunch


Wellness Wednesdays: Paleo Pancakes

 

Hello Friends,

So, what in the world makes a pancake “Paleo” ?
They’re dairy free and grain free! Seems almost impossible, right?
(note: I am NOT supporting the paleo diet as a healthy lifestyle choice)

Unlike your typical order of short stacks, which give you a sugar rush that is immediately followed by having to take a nap, these little buggers have just the right amount of fat, carbs and protein to keep you energized and satiated for hours.

I created these light and airy pancakes for our 10 Day Health Challenge Spring Guide and my bet is they become your Sunday staple too :)
(you can still get the 40+ healthy recipes here)

So, what’s in them….

 

Paleo Pancakes 

Ingredients:
1 ripe banana
2 T nut butter (walnut pictured)
1 egg
½ t vanilla extract
½ t cinnamon (or more) to taste
¼ t sea salt
1 t coconut oil

Toppings: honey, nuts/seeds & coconut

 

Directions:

1) Mash banana with a fork and mix in the nut butter and cinnamon

2) Scramble the egg with vanilla and salt and add to the mixture. Combine well

3) Melt the coconut oil in a nonstick pan, pour in half of the batter and cook for about 2 minutes on each side. Repeat with other half of the batter.

4) Serve topped with a drizzle of honey and slivered almonds

Endless Variations:
you can switch up nut butters
use almond extract in place of vanilla
add blue berries along with 1 T of flaxmeal
pumpkin spice for cinnamon
coconut milk for honey on top
maple & pecans in place of honey & almonds

 

Wellness Wednesday: Put An Egg On It!

Hello Friends,
Thought I’d share with you my current favorite Go-To-Meal:
I roast loads of veggies and #PutAnEggOnIt
(I’d rock that # bumper sticker)

poached on miso roasted veggies
roast kabocha, sweet potatoes, snap peas & kale in miso dressing
serve cabbage & chickpeas with a bit of miso dressing
“Perfectly Poached” recipe HERE

Miso Dressing: 1/4 cup miso paste, 1 T honey, 1 T sriracha, juice of 1/2 a lime, 1 T mirin, 1 T tamari (serving 4)

roasted in a nest of cauliflower & kale
with lemon zest & chili flakes

seriously, less hands on time than scrambling!
checkout my recipe HERE

baked in a portobello mushroom
with fresh herbs (optional parmesan)

this works wonders in an avocado too

 

Wellness Wednesdays: Hello from Uruguay & World’s Healthiest Oatmeal

Hola from Punta Del Este, Uruguay!

(You can read about this beautiful city and the Formula E  Race I’m attending here

But we’re not interested in race cars :) lets talk food!

Making time to have a healthy breakfast can be tough, especially during the holidays and while traveling.  I mean, you can only eat like this for one or two days before feeling like a complete log.
But traveling with and keeping on hand “staple power foods”  and knowing what to keep in your hotel room and home pantry can make all the difference between feeling exhausted or energized by noon!

We just RAN 10Ks yesterday  along the water which I had no idea I was even physically capable of doing –  I’m telling you, it’s the chia seeds man, they’re magic 😉

Below I’ve included every ingredient and it’s MEDICINAL and NUTRITIONAL information- they’re LOADED with HEALTH BENEFITS! 

Just add hot water!

– Oats, Walnut Butter, Banana,  Chia Seeds, Hemp Hearts, Cinnamon and Vanilla Powder

– I travel with a baggie of mixed Chia Seeds, Hemp Hearts, Cinnamon and Vanilla Powder
– Individual nut butters are great too
– Pick up oats, hearty bread, whole fruit and mixed nuts/raisins from your local grocery store
World’s Best Hotel Oatmeal:
Not only is this easy enough for a 2 year old to make (attention: hot water) but EVERY ingredient is whole, from the earth and provides health benefits!

Oats: Proven to help lower bad cholesterol and boost good cholesterol. Low on glycemic index. Vitamins E and B, magnesium, calcium and iron

Banana: Potassium and vitamin C transport oxygen around the body to renew and revitalize the skin.  Potassium, C and B6 are good for heart health.  Good for athletes, bananas support performance, recovery, muscle repair

Walnuts:  Fiber, Vitamin B, omega-3, antioxidants

Honey: Raw honey help reduce inflammation. Natural sweetener

Cinnamon: Antibacterial and anti-fungal, combats indigestion and bloating, stabilizes blood sugar.

 

Wellness Wednesdays: 3 Make Ahead Grab n Go Breakfast Recipes

The most frequent question I get is, “what can I make in the morning that is fast and healthy?”  So here we have it:

3 Breakfast Recipes:
Prep on Sunday + Grab n Go during the week!

Chia Hemp Porridge 
I make this EVERY morning! I even take it camping and on every flight.  I’ve never shared this recipe for the fear people will think I am a weirdo hippie…I mean, hemp protein powder in porridge is a bit strange. It is delicious, satisfying, satiating, healthy  and I guaranty you’ll love it.  And best of all, it can be prepared in jars or sandwich baggies weeks in advance.
Ingredients: 1/4 cup Hemp Protein powder (super high in fiber too).  2 T chia seeds.  2 T oats.  1 t coconut oil.  vanilla and cinnamon to taste.  Add boiling water  to the jar and let sit or cook on the stovetop on low until nice and gooey.

For the paleo people and meat eaters…
Mini Frittatas: 

Fill non stick muffin tins with veggies like:
kale.  spinach.  zucchini.  sun dried tomatoes.  feta.  bell peppers.  artichokes.
whisk eggs and poor over.
Bake at 350 for 20 minutes.
Keeps 5 days in the fridge
Enjoy at room temp or warm.



Medjool Dates, Almond Butter & Chia Seeds
My second favorite breakfast.  This is perfect early in the morning when you are not quite ready for a meal but you’re needing a little bit of energy to get you going.  I find this to be the perfect combination of carbs, sugar, fat and protein before a morning workout when I know I wont be having breakfast until around 10am.  Note: 2 have about 200 calories.

 

Wellness Wednesday: Over Night Oats {and my story on self control}

Ciao!
Check out this wonderful breakfast recipe that can be prepared in a big batch on Sunday & enjoyed all week!  {plus: it tastes like an Oatmeal Raisin Cookie!}

This recipe checks all “breakfast boxes”:

  • Healthy

  • Fast & Easy

  • Naturally Gluten Free

  • Dairy Free

  • Whole Ingredients

  • Complete Plant Based Protein

  • No Sugar

  • Delicious

  • Cheap


We’re talking about OVERNIGHT OATS, my friends!!!

Ok, if you know me, you know I do not follow recipes or take notes when I’m cooking… so I’m not exactly sure on the quantities.  But this only proves my philosophy:  cooking can be simple… just add and taste as you are creating, and you can’t go wrong! All you really need to know are the ingredients, you can adjust the quantities to your taste preferences.

Ingredients: {makes a ton}

3 Cups of boiling water
1 cup Steel Cut Oats
2 cup Dairy Free Milk (I’m obsessed with Project Juice’s Almond Mylk – SO rich, creamy & flavorful)
1/2 cup Chia Seeds (and I use buckwheat groats too)
Raisins
Cinnamon
Vanilla Extract
Walnuts or Almonds

In a large Glass container combine the boiling water and steel cut oats.
In a separate container combine the remaining ingredients, except for the nuts.  Mix well.
Let both soak over night.
In the morning mix it all together really well – this is an arm workout!
Divide into jars and top with nuts

ENJOY!

 

My personal story on Self Control

I’m going out on a limb here and being a bit vulnerable by sharing this with you… here we have it, my truth:
I HAVE ZERO SELF CONTROL WHEN IT COMES TO DONUTS. And I’m not embarrassed nor ashamed to admit this to you.


My Story:
Last Friday was International DONUT DAY! My favorite day of the year. But here’s my problem with donuts, I can not stop when I’m perfectly satisfied {after 3 bites} and I will end up eating the entire donut and feeling sick to my stomach.  I’m sure we are all familiar and can relate to some degree.  Whether it’s with chips and salsa, french fries, beer or chocolate… we’ve all done it.
Sure, we could go into the psychology of “why” we overeat and lose control, but I’ll leave that to the experts. {SarahNisha and Jamie are 3 of my close friends who can help you with coming clean with the “why”}

Also, there is a chemical reaction happening in your body/brain when you eat packaged/processed/manufactured foods.   Seriously.  Scientists have created packaged “food” in a lab that when eaten send signals to your brain so that you will keep reaching for more, more and more. Michael Pollan does a good job of explaining that here and elsewhere.

So I have few tips for when you have zero self control like me :)
a little silly, I know…
1) Simple: I do not keep “trigger” foods in my house.  I know that I have trouble stopping at one chip & salsa so I just don’t BUY it!  Easy as that.  Out of sight, out of mind.
2)  Ok, you’re going to laugh…. but after I savored a few bites of the apple fritter donut {and was perfectly satisfied, and honestly already feeling sick from the sugar} I put the donut in the sink, poured over dish soap and shoved it down the garbage disposal! haha!  And there you have it. Out of sight out of mind :)

Love & Light,

Claudine

 

Oatmeal Pancakes {gluten free}

Just back from a wonderful week of Bed & Breakfasts with Ben on the coast of Mendocino County.  Oh man, we could get used to that!  A light knock at 9am, followed by the secret bookcase-door creaking open and in comes our 3 course farm-to-room breakfast!  (We stayed at Glendeven in Mendocino).

What better way to transition into the week back than enjoying a “healthier” version of the most important meal of the day with a few of mi favorite ladies (been watching too much Downton Abbey).  Sarah hosted, Molly and I puttered around the kitchen and Melanie popped in with Andrew and their precious Zoe for a surprise visit.

Sarah served with warm organic syrup, strawberries and fresh orange juice HERE

I’ve been wanting to find and perfect a healthy and fast pancake recipe.  Seeing as I am a gluten free chef and not big on breakfast (I know it’s bad, but a pot of coffee, fruit and a spoon full of almond butter is all I want until 12) I have not taken the time (nor am I interested in) making pancakes.  That is until now.  This are great and the dry ingredients can be combined ahead of time and kept portioned in your fridge/freezer.

I combined a few recipes and here we go. (ps if you are looking for a present to get me :) look no further than here)

Ingredients:

1 cup milk (I used a combination of almond and coconut because I had 1/2 cup of coconut milk that needed to be used), 1 cup water, 2 eggs, vanilla and 1/4 cup oil (I use almond or walnut), 1/4 cup honey

1/2 cup almond flour, 1/2 cup sweet rice flour, 1/2 cup rolled oats, 1/2 cup sorghum flour, 1/4 cup tapioca starch, 1 t baking powder, 1/2 t salt, 3/4 t xantham gum,

Optional added flavors: cinnamon, raisins.  Lemon zest, cardamom and pomegranate seeds.  Berries.

Mix the wet ingredients.  In a separate larger bowl, combine the dry ingredients.  form a well in the middle and pour in the wet ingredients.  beat well to incorporate.  Should be silky.

Make on your griddle or non stick pan.  Flip when bubbles form.  These are best served hot off the pan, otherwise keep warm in the oven.

yum!

 

 

Seriously, Oatmeal Raisin Breakfast Cookies

Seriously, you could have these for breakfast.  I use Apple Sauce and Honey to Naturally Sweeten.  Almond Meal in place of wheat flour and flax meal for added nutrients fiber and omegas.

They are SO moist and delicious, and healthy enough that you do not have to feel guilty for having a cookie before noon.

It has taken me a couple tries to nail it – but I think this is a winner. So moist and delicious! (ps: i hate the word “moist”)


wet

  • 3/4 cup honey
  • 3/4 cup apple sauce
  • 1/2 cup ground flax meal
  • 4 egg whites
  • 2 eggs
  • vanilla and cinnamon to taste

dry

  • 2 cups oats
  • 2 cups almond meal
  • 1 cup walnuts
  • 1 cup raisins
  • 1 t baking soda
  • 1 t salt
mix wet.  mix dry. combine.  bake on Parchment paper sheet pans at 350 for 13-15 minutes.  Cool for a minute or two before cooling completely on racks.

 

Meatless Monday: Crispy Rice Patty, with Sautéed Beet Greens and a Fried Egg

Back to reality.  Back to the grind.  Back to the fog.  Oh how I missed the San Francisco.

After 3 weeks of vacation (Nantucket and Baja pic here), the things I am happy to come home to:  that leaf blowing on the ground is NOT a cockroach, a shower warmer than the ocean,  and oh, you can flush the toilet paper!

On my last day in Mexico I threw together this breakfast just with what we had on hand.  Was ready in 5 minutes and was so simple I feel silly even writing the recipe.  The beet’s came from Logan’s farm, the eggs were SO local and organic that there were still feathers on them, and the rice was made the day before with our Chicken Mole dinner (I’ll post recipe later…used the chicken we slaughtered).

This is a FANTASTIC breakfast for a hangover! There’s really something to be said for a greasy fried egg after a night out…. truly magical.  Plus, the starch from the rice and vitamins in the greens… add a sprinkle of chia seeds and a glass of coconut water and you’re game!

Shredded Beet and Carrot Salad with Desert Cattle Cheese, Toasted Almonds and Honey Dressing

Recipe

Mix about 1/2 cup cooked rice with an egg white.  Form into 2 patties and fry.  Sautee Beet greens, red onion and garlic.  Fry an Egg. Done and Done!

 

 

Sliced Seedy Bread

At my parent’s house with nothing on the agenda for the afternoon, an  avocado on the counter I’d been admiring for a day and a nutty/bready consistency sounding very comforting.  The result was a loaf worth sharing…for having had thrown literally every grain, seed and nut they had into a bowl, this turned out surprisingly well.

I would have liked for it to have sliced better and not crumbled so much…I’ll keep working on perfecting this…I think another egg would have done the trick.  Bonus: gluten free and packed with vitamins, omegas (from chia seeds and flax) and full protein (quinoa and grain + seed + nuts! here)

Ingredients:

Mix Dry:

1/4 cup chia seeds

1/4 cup ground flax seeds

1/2 cup sun flower seeds

1/4 cup sun flower seeds

1 cup Gluten Free Flour

1/4 cup Brown Rice Flower

1/4 cup quinoa flakes

1/4 cup quinoa crisps

1.5 t baking soda

1 t good salt

separately mix wet ingredients:

4 eggs

1 T sweetener (maple, honey, sugar)

1 T apple cider vinegar

1/4 cup walnut oil

MIx wet and dry ingredients together.  Grease a loaf pan and bake at 350 for 30 minutes

I had leftover rosemary butter I made on Thanksgiving and dolloped it on top before baking.

 

Brunch!

Hi There! I thought I’d share a couple pics from a brunch I catered last weekend.  
Beautiful photographs by Shea McGuier

Maple Pecan Granola and Straus Yogurt in Jars

Green Bean Bundles and Herb Aioli
Eggs Baked in a Bread Bowl

 Maple Bacon

 Fork and Spoon Wrapped in a napkin and placed in a jar for water- adorable!
 

Maple Pecan Granola {Hemp Heart & Chia Seeds}

yuuuuuum

A few years ago discovered quinoa crispy cereal.   Woah I know…exciting right?! It’s like rice crispy, only made from quiona.  1 ingredient: organic quinoa!  I love using it in homemade power bars and granola. Mix in chia seeds and hemp hearts for extra nutrients, vitamins, minerals and protein.

I added a little extra salt to bring out the maple
Salty + Sweet = Party in my mouth!

Ingredients:
1 1/2 cups old fashion rolled oats
1/2 cup quinoa crisps
1 cup pecan pieces
1/4 cup nut oil
1/4 cup maple syrup
1/4 t fresh ground salt (you can use less.  I just like the salty/sweet combo!)

Hemp heart and chia seeds to taste…

preheat 300
Line a sheet tray with parchment paper
combine, oats, pecans and salt
whisk oil and maple
pour over dry ingredients and mix well
spread oats evenly on baking tray
Bake 1 – 1.5 hours, stirring every 15 minutes

Mix in the seeds during the last 10 minutes.

Granola should be light brown and getting crispy
it will get crispier and hard as it cools…

I can’t have granola in my house…it’s like crack to me :) so I make it and give it to friends in cute little jars.  Makes a good little gift with local yogurt and maple.

Serve with yogurt and sprinkled granola!.
Or I also like to simmer almond milk and pour over granola
 

Happy Day 5… To A New You!

Remember how I said I ended up going out to dinner at 9:30pm with the Italians i met at MeetUp…? Well, I didn’t mention that EACH one of them ordered their OWN pizza!
Anyway, it struck me that every single person sitting at the table was fit and definitely not over weight.
How is this possible?
And that’s today’s healthy living tip…
How to eat like an Italian and not get fat!
It’s simple really and here’s how:


I thought “portion control” was the most important key to staying healthy.  But there is something more important than the number of calories you are putting into your body and that is the type of calories you are putting into your body…

Have you ever known anyone to get fat from cooking their own meals made from grains, lean meats, fish, fruits, veggies, nuts, whole dairy and extra virgin olive oil!? NO!
But people do get fat from eating poptarts, soda, canned soups, frozen dinners, venti caramel frappaccinos and delivery pizza!

My Italian friend, Vince, I met at meetup explained to me the true secret:

Italians eat WHOLE!
This is a foreign concept to most Americans but the way of life for most everyone else in the world.
You wont find a pantry in Italy full of sugary cereals, white wonder bread and diet coke.
Basically:
1) Try to avoid packaged foods with more that 5 ingredients on the label
2) If there is an ingredient on the label that you wouldn’t cook with or have in your pantry (maltodextrin, dextrose, hydrogenated oils, MSG, lactic acid: just a few of the many ingredients in Cheetos) don’t eat it.
3) Avoid fat free and low fat options..eat whole fat dairy and cheeses.

And as Gabliele points out, “Italians like their food simple.  For example, we eat a lot of pasta, but rarely with those dense creamy sauces so common here (Fettucini Alfredo? And who the hell is Alfredo by the way?”

Michael Pollan just published a book called, Food Rules.  It is basically all the shit Italians already know, and live by… don’t eat processed, chemical filled, packaged foods.  SIMPLE!

You have to understand Portion Control too (here)  I can’t stress this enough! Yes, Italians eat a ton- but it is clean healthy food… not processed s*** like Big Macs and DiGiorno

More Italian lifestyle and eating tips:

They believe this:
Definitely NOT this:
Move your Body
good for your heart and the earth

Enjoy more of this:
Sit and Enjoy…
And less of this:
Grab and Go…

Today’s menu is Italian inspiried as well.
Breakfast is always small and light.  Which I too believe in.
Lunch is the heaviest meal of the day: carbs and protein
Dinner is often late, therefore lighter.

Breakfast:
Banana Bread Bars
I made these up! There’s only 5 ingredients
Lunch:
Pesto Pasta with Shrimp and Spinach
I made this in ONE POT! So Simple.
Dinner:
White Bean, Barley and Kale Soup

Recipes:

Banana Bread Bars
Perfect example of breakfast you can make on Sunday and enjoy all week!
3 bananas, 6 cups oats, 1 cup honey, 1 cup chopped walnuts, 2 eggs
Combine and add spices like cinnamon
Line a sheet tray with parchment paper
Spread out
Bake at 350 for 20 minutes.
Cool completely before cutting
Makes a ton!

Pesto Pasta with Shrimp and Spinach

This was so simple to make…You just keep adding the ingredients to the same pot of cooking pasta.
So my gluten free pasta took 5 minutes to cook
Boiling shrimp takes 2 minutes
Wilting Spinach take 30 seconds.
Now DO THE MATH…

Add the pasta to boiling salted water
After 3 minutes add the shrimp
When you have about 30 seconds of cooking time left, add the spinach
Drain
Meanwhile, in the pot add the oil and pesto (I used the kale pesto) heat and add the pasta and shrimp back to the pot.
Serve with toasted pin nuts and fresh grated parmesan cheese

 

Happy Day 4… To A New You!

Today was a whorl wind and it’s only getting windier… I just got home from my client’s house at 9pm having to write this post (scratch that) wanting to write this post and my camera is acting up… Anyway, today was a perfect example of the inspiration for todays topic…

How to have healthy food in your fridge all the time, that you only have to prep on Sunday, or whatever day works for you.  Making it super easy for you to just grab and reheat a healthy breakfast, lunch or dinner.
So, I had 3 hours between coming home from teaching classes at the gym and going to Marin to cook for clients in their home, to create, cook and photograph the 3 meals.

Not to mention I’m on 4 hours of sleep!  That Italian meetup happy hour I went to last night was a blast!  After 3 hours and 3 glasses of wine my Italian was flowin like a native and I ended up at an Italian restaurant in North Beach with 8 bello Italian men :) So far I’m  LOVIN meetup!

Breakfsat:
Crustless Quiche

Here’s an example of something you can make on Sunday and they will keep 4 days in the fridge.
The Combination possibilities are endless.  My mom taught me how to make these crustless quiches, and she would make them in muffin tins.
Broccoli and eggs go really well together.  I did spinach and tomatoes because that’s what’s on hand.
So, chop up your veggies and place them in the dishes.  Beat eggs and pour it over veggies.  Bake and you now have crustless quiches all week long.
It takes 5 minutes to assemble and 15 minutes to bake at 350.

Lunch:
Roast Acorn Squash Stuffed with Qunioa and Beans and Sprinkled with Toasted Walnuts

I love stuffing vegetables.  Acorn squash, eggplant and portobellos are my favorite.
They freeze really well and reheat really wonderfully.
I chose the acorn squash because they are amazing just by themselves.
Rice and chickpeas make a great combo, along with the pesto kale (that you’ve already made) and chopped nuts on top.
It is just as easy to make 1 acorn squash as it is to make 4 halves.  So why not just make 4. Why not make 12 crustless quiches.  It’s just as easy and it saves you time during the week.
They pack great and reheat really well at work.  Super filling and satisfying too.

Dinner:
Black Bean, Sweet Potato and Spinach Patties

These are A-mazing, I’m going to tute my own horn for a second here.  I made up the recipe and they are freakin fabulous.  So moist inside ad they have that crunch on the outside because I put them in gluten free bread crumbs before pan frying them and baking them.
So, really easy… black bean, steamed spinach and sweet potatoes and you already have your whole grain in the fridge. Cumin, grama masala and a little cayanne for a kick and some fresh squeezed lime.  Add 2 eggs, mix it all together and voila!
And now you have 8 patties.
Place on the slaw that you already have ready to go in the fridge.  Mix with a little lime juice too.
Cabbage does not get enough good credit.  It actually provides tons of Vitamin K and C, B6, folate and magnesium….just to name a few.  You can read up here.
Top with Tahini Sauce.  Typically Tahini sauce is made with lemon and water, but we’re using limes because we squeezed in the limes in the patties and slaw.  Plus sesame seeds.
So again, we are pairing the sweet potato in the burger with the sesame tahini because that’s the vitamin A and zinc combination that is really powerful for your body.

So there you have it.  Todays 3 meals that can be made on Sunday.  I know we’re al busy and we don’t want to be cooking for 3 hours every day, so just cook for 3 hours on Sunday.  And you know what, hey, you might have the same lunch all week, but that’s fine :) that’s how you stay healthy.  And then you switch it up the next week.
 

Buckwheat Pancakes with Honey Rum Pecan Sauce

These little guys are somewhere between crepes and pancakes.  The recipe is for crepes though they didn’t spread and thin out like crepes should.  So I kept them tiny like little pancakes.

I’m not sure what inspired the rum with breakfast this morning, but it sure tasted good.  For the sauce I simply mixed 1 part rum to 2 parts honey and heated on the stove for a bit until well combined.

Toast chopped pecans at 350 for about 5 minutes

Recipe inspired here
Ingredients:
1 1/2 cups milk (I used almond milk)
1/2 t salt
2 eggs
1 cup Buckwheat Flour
2 T Butter Melted
Directions;
Put the milk, salt and eggs in a bowl and whisk well for 30 seconds
Add the flour and melted butter
Mix for a minute
Refrigerate for one hour before using
Heat a pan over medium heat
Add about a 1/4 cup of batter at a time
cooking for about 1 minute on each side

 

A Whole New Toad In A Hole

Since I was a little kiddo my favorite breakfast has been Toad In A Hole.
It’s simply an egg cooked inside a piece of bread and not only is it as cute as can be, but you have your toast right there, ready to soak up the yolkness!

Now that I have aged a bit and acquired a more, well, sophisticated pallet, I thought it was time to make a few tweaks.
I added 2 of my favorite ingredients: avocado and sheep’s feta cheese
I used gluten free bread, obviously :o) and feel free to experiment with different types of cheese, I know I will.  A sharp cheddar would be awesome with the avocado.

(I was inspired here)
Serves 2
Ingredients:
2 eggs
2 pieces of sliced bread
Butter for spreading on the bread
2 T cheese

You will need:
A cookie cutter, or something to make a cut out in the bread.  OH how cute would heart shaped ones be on Valentines Day!?

Make sure your goat cheese is soft and ready to spread or already sliced
Cookie cutter a hole into the bread, reserve to toast with breakfast, or if you are impatient like me, eat it while you are waiting for your egg to cook.
Lightly butter both sides of the bread
Place the bread in a hot pan and gently break an egg into the hole
cook for about 2 minutes
In the meantime, slice your avocado
carefully flip the Toad In A Hole and gently spread the cheese on the toast
Cover the pan with a lid for 1-2 minutes
Nicely place the avocado on top
Cover again for about 1 minutes, just to warm the avocado
Carefully place on plates and top with fresh pepper and coarse sea salt
Adjust cooking times depending on how runny you like your eggs.  This left them still runny as you can see.

For Valentines Day I’m doing this!
As seen on Domesticated blog