Brussels Sprouts-Avocado-Lime

The Single Serving

This was an exceptionally healthy meal. I realize I have done a few Brussels Sprouts related recipes but they are just such an easy vegetable to make, so my apologies. Hopefully you like them as much as I do. This made a perfectly fine main dish, but I could see it easily being a nice side dish as well. 

Lately I have been trying to make dishes that are not only good for a single helping but also that are easily constructed because I have been way too busy at work (I know, who isn't these days?). A little self promotion- I got to represent Maritime Archaeology at Marine Careers day for the Beneath the Sea Conference last month. If being asked to inspire the next generation isn't an honor, than I am not sure what is :)

Ok, so back to food.... 

The Ingredients

Chop and Halve

Add seasonings and Brussels sprouts to pan

Slice up Avocado

Sim simmer

Add Avocado to warm up

Plate and Serve

Brussels Sprouts-Avocado-Lime Recipe: 

Ingredients-

    Bag of Brussels sprouts (you will have extra but I didn't have another recipe to use the rest)
    1 clove, garlic
    1 tbs, lime juice
    1 avocado, sliced (half might be better)
    pinch of red pepper (or to your liking)
    splash olive oil
    pinch of salt and pepper

How To-

Slice your Brussels sprouts by removing the ldead leaves and halving them.Chop the garlic. Add a little olive oil to the pan, and add your sprouts, garlic, and crushed red pepper. Cook until the sprouts get tender- about a few minutes. In the meantime, slice the avocado. Squirt the lime juice over the sprouts when tender and add some salt and pepper. Add the avocado slices to the side of your cast iron so that they may warm up. Take all out of the pan and place the avocado slices on top of the Brussels sprouts to eat.

Bon Appetit!(tribute to my French heritage)

Thoughts:

This was actually a lot for one sitting. In the future, I think I would go with half an avocado instead of a whole one (they just don't keep very well once opened) next time. Also, I should have planned my recipes for the week better so I didn't have to use all the sprouts at once, but it made for nice small meals throughout the next few days. Also, go crazy with the lime and pepper flakes- adds a nice kick!

Avocado Egg Breakfast Sandwich

I know that I just put the bread slices in the freezer but I had a craving and I love avo and eggs. There is this neighborhood haunt of mine in BK that I make a point to visit when I go home. The place is called Iris Cafe, and it's perfect after a long bike ride to Red Hook. They have an avocado and soft boiled egg breakfast dish on the menu that is simply divine. I order it every time I go there with a big 'ole cup of Stumptown coffee (skim milk, no sugar).

The one and only Iris Cafe (please don't get more popular or I won't get a seat)

I have since turned their idea into one that I can make at home, but even simpler. I can never get soft boiled eggs to come out perfectly, so I make this recipe with either a fried egg or scrambled eggs, which take absolutely no effort or skill. I toasted a slice of the no-knead beer bread and smeared that avocado good.  

Simple- three ingredients

I don't have a toaster oven so I used a real oven (hint-use a toaster oven)

'Bout ready to flip

Schmear

The Single Serving!

Avocado Egg (open face) Breakfast Sandwich Recipe:

     Ingredients-

    1/4 or 1/2, avocado (depending on size of bread slice)
    1 bread slice 
    1 egg

How To-

Turn your skillet onto medium high and let it heat up. If the skillet is hotter when you put the egg in, it becomes more fried-like. Spray your skillet with non-stick spray when it is hot. In the meantime, toast your bread slice in your toaster oven. As you can see, I used my regular oven broiler  to speed things up but it requires careful observance or you will burn the top. Fry or scramble your egg. In the meantime, use a butter knife to spread the avocado on the toasted bread slice. Place the egg on top of the avocado or on the side, as you like.
Enjoy!

Thoughts:

The beauty of this recipe is that you can use whatever you have lying around the house. As you will have seen me lament in the past, I have not had access to great bread and instead have been using store-bought sandwich bread for this recipe. So having the homemade bread really made a difference and made me feel like I was sitting in Iris, not in my living room. That said, it is completely satisfactory to use whatever you have on hand- and you can't go wrong with avo and eggs.