Huevos con Avocado

Last Friday, after I left the doctor's office with my sobering news, we decided that even though I wouldn't be able to tour around on foot properly, it would still cheer me up if we hopped in the car, started driving, and went on an impromptu trip to Savannah to visit my parents!

Both Zach and I are more than a little in love with Savannah's dreamy, romantic, surreal atmosphere, and each time we visit we imagine living in Savannah someday... For now, though, we're content with visiting my parents in their lovely historic condo,

complete with my mother twittering about and insisting on cooking for us in true "Jewish Mother" fashion... :-)

(In addition to taking us to the Six Pence Pub, of course... :-)

The weather was a bit chilly by our down-south standards, but I still managed to hop, one-footed, to some of the tranquil, Spanish-moss draped town squares,

where one morning we came across a family of birds enjoying bath-time!

We also drove to nearby Fort Jackson,

followed by a jaunt to Tybee Island to see the beach! Zach helped me hop down to the water, because, even cold as it was, we all still wanted to pet the waves!

On Sunday morning, the sun kindly consented to appear, the temperatures returned to their appropriate mid-winter home in the low-70's (we're so spoiled, aren't we? :-), and we all settled in for brunch on a balmy street corner.

(Savannah trees reflected in my morning teacup...)

For some unknown reason we all seemed to be in avocado moods that morning, for both my parents and Zach and I ordered the avocado and smoked salmon bagel (heaven!) and the "huevos avocados" to share. The smoked salmon, ripe tomatoes, creamy avocado, and tangy capers was a transcendent experience to be sure, but, somehow, the more humble combination of salsa, a runny egg, and bountiful avocado all melting into the toasted whole wheat English muffin captivated us all. You can rest assured, then, that one of the first things we did upon awakening back home in Atlanta on Monday morning was to set about recreating this bit of weekend magic...

Huevos con Avocado

*Note: This version serves 2 for a light breakfast or 1 for a full brunch - feel free to multiply the recipe as needed!

1 tomato, diced
2 T minced red onion
1 1/2 tsp cilantro
1/4 tsp granulated garlic
2 eggs
1/2 ripe avocado, thinly sliced
1 whole wheat English muffin
2 T shredded low-fat cheddar cheese
1 potato, cubed and roasted in the oven at 450 until tender and browned (optional)

~ In a small bowl, toss together the tomato, red onion, cilantro, and granulated garlic. Season to taste with salt and pepper.
~ Coat a skillet with olive oil cooking spray, and heat on medium. Gently crack the eggs into the skillet, and immediately cover the skillet. When the eggs just begin to turn white on top, remove the skillet from the heat.
~ Toast the English muffin until golden brown.
~ To assemble the dish, sprinkle the tomato mixture across the English muffin halves. Place the avocado slices on top of the potato mixture. Top each English muffin half with an egg. Sprinkle each egg with the shredded cheddar cheese.
~ Serve the Huevos accompanied with roasted potatoes and salsa, if you fancy!

On the blog this time last year... Breakfast Oatmeal Cookies!