Good Morning from The Craine’s Nest!

Here’s a short and sweet post on a breakfast you can throw together and feel good about.  Today on the menu, Avocado Toast with Poached Egg, Lime, and Chopped Rosemary.  It’s easy, delicious, and healthy.

Besides this breakfast being quick, easy, and yummms, it’s also beautiful!  The photo above, was named a winner in The PDN Taste 2017 International Food Photography Contest!  I won in the “Amateur Social Media Snaps” Section.  Photo District news is a highly respected photography magazine and the competition was judged by:

• Alex Pollack, an award-winning visual director and producer who has worked for New York Magazine, Bon Appétit, and currently, GOOP, where she serves as photo director for the lifestyle brand’s new print quarterly.
• Scott Gordon Bleicher, the director of photography at W&P Design and Dovetail Press, a food and beverage product-design agency and sister publishing company based in Brooklyn. He previously served as the photo editor of Edible Manhattan and Edible Brooklyn.
• Claudia Wu, the co-founder and creative director of Cherry Bombe.  Previously, she was the publisher of Me Magazine. 
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  Maggie Kennedy, the photography director at Garden & Gun, helped shape the visual identity of the G&G brand. Kennedy previously worked as a creative director for Williams-Sonoma in San Francisco and New York.

  
  

I am so excited to be named alongside all of the photographers who won!   Please go check it out at pdntaste.com.  Once you’re there, click on “view the Winners’ Gallery here”  and then go to Amateur Social Media Snaps.  I’ll be there!  Check out all of the inspirational photographers and their gorgeous work!   I was also published in PDN’s November 2017 Hardcopy: 

Thank you to PDN Taste and all the judges!  

Back to work! 

Here is what you will need:

• Sourdough Bread
• Unsalted Butter (optional)
• Eggs
• Avocado
• Lime
• Rosemary, finely chopped
• Salt
• Pepper

First, you’ll need to make your poached egg. I’ve tried the spinning and swirling method, as well as the saran wrap hack, and have never been able to make an attractive or even edible poached egg… until I tried the genius canning lid hack.  

 Aside:  I used to have a step-by-step video up on this, and credited the vlogger that made it, but these silly copyright laws have gotten so insane!  I could get sued for unbelievable amounts of money, just for a 20 second video.  And for the life of me, I don’t know why someone wouldn’t want their content being shared on blogs-  that’s how you get popular, right?!  It’s

Anyway… take the outer rim of the lid, put it top-side-down into boiling water, crack an egg and drop it into the rim.  Boil for 3 minutes, covered, and then remove the rim and the egg with a spatula.  Carefully, place it on top of your avocado toast, and presto!  A perfectly-cooked, beautifully-shaped poached egg atop your avocado toast!  Oh the places I could go and breakfasts I could make with this new talent!  I would love to give credit to the vlogger who made me aware of it, but I might go to jail… I think I’m getting old!

Moving along… take your toasted bread, spread it with unsalted butter (optional), and place sliced avocado on top.  Squeeze lime to taste, and sprinkle kosher salt and freshly ground pepper across the top:

Next, carefully place your poached egg on top, a little more S&P, if you so desire, and finely chopped rosemary.  Cut into your perfectly poached egg and dig in!  Bon appetite!

Yummm!  Have a great, productive, and healthy day!

Happy Nesting.

Kirstie xo