Avocado Pickled Beet Egg Toast!
This was a simple “what do I have that I can throw together for breakfast today” kind of meal. The girlfriend and I (ok, just the girlfriend) made asiago garlic bread and pickled beet eggs this weekend, and I bought a bag of avocados at Trader Joe’s last weekend.
My twisted brain said “screw it, let’s put them together!” so…I did. This was surprisingly good.
Pickled beet eggs are very easy and can be made many ways. Basically, clean (and peel if you want) beets, then boil them in a water and vinegar solution. Different recipes call for different amounts of vinegar (from 1/3 cup to 3 cups, though 3 cups is too much, in my opinion) and some salt and other seasonings if you want. Boil until soft and fork piercable (depends on size of beets.
Hard boil some eggs (pretty much a no brainer, just boil for 10-15 minutes depending on egg size), then peel and set aside. Place eggs in a container that has a lid, then add the sliced beets. Pour the beet boiling water/vinegar mixture over the eggs and beets and let soak overnight.
The bread was from a recipe in “The Breadmaker Gourmet” book that the girlfriend owns, so I don’t know what went in that.
Mash the avocado on the toast, then add beets and eggs, sprinkle some salt and pepper (trust me, it helps cut the sour vinegar if the eggs and beets are vinegar-y) and enjoy!