Bari egg toast feature image

When talking about healthy fats, this brunch surely has it all!


Eggs are one of the most versatile ingredients you can cook with- any meal, any time of the day can easily have eggs in the ingredients list. And, this is one of many ways to make them.


I decided to make this two-way egg toast for my friends that were visiting over the weekend. It was the first time I cooked for them, so I decided to impress them a little with a delicious brunch. We had a great conversation while I was preparing this meal and drinking some mimosas :). The result was a wonderful day full of laughs, with a full and happy tummy.

Egg toast with avocado and Salmon

 

Ingredients:

  • 2 eggs
  • Two slices of sourdough bread
  • 1 ripe avocado
  • Smoked Salmon
  • Dill
  • Organic Bari Olive Oil
  • Smoked paprika
  • Salt and pepper to taste

 

Instructions:

  1. In a small mixing bowl whisk the eggs (for extra creaminess you can add a dash of whole milk), and heat up a nonstick skillet with tablespoon of Bari's California Organic Olive Oil. We all have our way to cook eggs- the way I like to cook them is to toss the eggs in the pan when it's very hot, and then I turn off the stove, stirring the eggs constantly with a spatula so the eggs cook from the heat in the pan.
  2. Now it's time to grill the slices of bread- heat up the cast iron grilling pan, if you have one. If not, use any pan. Drizzle some olive oil in the bread and grill it, remove from pan when you have grill marks on both sides of the bread.
  3. Mash the avocado and spread on each toast. At this point, I like to add a pinch of salt and pepper. Top with the scrambled eggs and a slice of smoked salmon. Garnish with dill and smoked paprika.

 

Bruschetta egg toast

 

Ingredients:

  • 2 slices of sourdough bread
  • 2 eggs
  • 1 roma tomato
  • Fresh basil
  • 1 garlic clove
  • 1 tablespoon of shredded parmesan cheese
  • 1 teaspoon Classic Bari Balsamic Vinegar
  • Bari Basil infused Olive Oil

 

Instructions:

  1. Chop the tomato, mince 1 garlic clove and set aside in a small mixing bowl.
  2. Chiffonade the basil leaves, meaning: layer the leaves one on top of the other one, starting with the largest one on the bottom, and the smallest leaves on top, then roll them tightly, slice and separate the ribbons. Then, add them to the small mixing bowl with tomato and garlic.
  3. Add 1 teaspoon Balsamic Vinegar, 1 tablespoon of Olive Oil, shredded parmesan cheese, and salt and pepper to taste. Mix well and set aside.
  4. Put the eggs in a large pot with cold water, making sure they are fully submerged. Then add a teaspoon of baking soda- rumor has it that baking soda helps to peel them. Turn up the heat to high and bring water to a rolling boil. Turn off heat and cover the pot. Leave the eggs for a total of 5 minutes. For a semi soft egg, remove from water and place them in a small bowl with ice. Wait a few minutes while they cool down. Peel carefully and slice in half.
  5. Heat up the grilling pan, drizzle olive oil on each slice of bread and remove when you see grilling marks on both sides of the bread. Place on serving plate, top with the bruschetta, and the slices of egg.
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