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
- 2 eggs
- Two slices of sourdough bread
- 1 ripe avocado
- Smoked Salmon
- Organic Bari Olive Oil
- Smoked paprika
- Salt and pepper to taste
- 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.
- 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.
- 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
- 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
- Chop the tomato, mince 1 garlic clove and set aside in a small mixing bowl.
- 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.
- Add 1 teaspoon Balsamic Vinegar, 1 tablespoon of Olive Oil, shredded parmesan cheese, and salt and pepper to taste. Mix well and set aside.
- 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.
- 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.
This is one of my favorites things to make- it's easy, versatile and you can add so many fresh ingredients! I love recipes that include vegetables, bright colors and bold flavors. Plus, you'll make this recipe in such a short time! Turns out it looks beautiful and, let me tell you this, the flavor was so refreshing. Every bite it was wonderful. It's the trifecta of cooking for me: it looks appetizing, tastes delicious and provides your healthy portion of vegetables for the day! What else could you need?
Summer time is here and this is one of many pasta salads you can make as a side dish or enjoy by itself. Bring it to the pool party and feel good by impressing your friends with this dose of beauty and health.
Now, in times of social distancing, I still like to cook. And, every now and then, impress myself with my cooking. Until we can all gather together and celebrate life, we can still make this for ourselves. And, if you are anything like me, me and myself are the only party I need when it comes to eating.
- 1 package farfalle pasta
- ½ cup cherry tomatoes cut in half
- ½ sun dry tomatoes
- Half of red onion cut in thin slices
- ½ cup blk olives cut in half
- 1 cup 1 inch cut asparagus
- ¼ shredded parmesan cheese and more for garnish
- ¼ cup of chopped Italian parsley
- Bari Arbosana Olive Oil
- Salt and pepper to taste
- Cook the farfalle according to package instructions, drain, drizzle Bari Olive Oil season with salt and pepper and set aside, if you want to add a little heat you can also add red pepper flakes.
- Wash and dry the asparagus spears, cut them about 1-inch length.
- Heat up your iron skillet to medium high heat, drizzle 1 tablespoon of olive oil and sauté the asparagus spears, they cook quick so do no look away because we want them “al dente” this means sauté the asparagus for about 3 minutes stirring frequently , we want them crunchy and we want them to keep the beautiful green color, remove from skillet and season with salt and pepper.
- Wash, cut in half and set aside the cherry tomatoes.
- Slice black olives in half and slice red onion.
- Chop the Italian parsley.
- Use a large mixing bowl and add all the ingredients with 3 tablespoons of Arbosana Olive Oil and toss, garnish with more parmesan cheese and parsley, add salt and pepper to taste.