Father’s Day Breakfast

Hello friends, are you out there? I doubt it… its been a long time after all. Well, there is good reason for that. Back in November, we added a bundle of joy to our family in the form of a “spirited” baby boy. I say spirited because he has kept things very interesting in the last 7 months leaving me with little time to do anything other than change poopy diapers, play tea set with my daughter and nurse, nurse, nurse.  So that is what I’ve been cooking lately… lots and lots of breast milk. And if you’ve never had the pleasure of being milked on a regular basis… well, its kind of like being a chef (I presume) in a 5 star restaurant… there’s always a hungry customer with big expectations. Ok, that is not a perfect analogy, but you get the point.

Anywho, around 6 months, as most parents know, things ease up a little because baby is eating REAL food. Nice, mushy, soupy stuff and moms and bottles get a little break. Slowly, I’m making my way back from the couch to the kitchen and trying to dream up creative meals, (I’m dying to use the creative section of my brain!)  but now things are much different. Dishes are planned quickly, and mostly from what I can find in my fridge and cupboards. If I have time to plan ahead, I keep it simple and fast with as little cookware as possible. I’m also now making homemade baby food and preschool lunches, so the logistics that go into making things yummy, healthy, mushy, portable and sometimes grown up can get a little tricky, but I’m enjoying the process.

So for my first post in a very long time, I’m sharing my completely spontaneous-was-in-the-fridge breakfast I made for Father’s Day. I call it The Mountain of Breakfast Goodness. You can add, remove at will… the key is to build with texture and flavors and be able to have a little bit of everything in every bite.

Mountain of Breakfast Goodness
Ingredients

• 1 slice hearty, artisan bread or English Muffin
• 1 slice of cheese (Havarti would be good, but we used Cheddar, and I did not partake in the cheese because I usually prefer my eggs without but that is another story)
• 2 slices of yellow or orange tomato
• sliced avacado
• chilés in adobo chopped and mixed with mayo (I used Veganaise as I mostly do these days)
• 1 egg, over easy
• fresh chives

Start with your toast, and toast it a little more than usual to get a nice, crunchy piece able to withstand a mountain of goodness. Then layer with cheese, tomato, avacado and over easy egg. Drizzle the chilé mayo sauce and sprinkle with chives. Generous freshly ground pepper and sea salt to top. We ate this with a side of uncured bacon, strawberries and bananas and fresh orange juice. Don’t forget the coffee.

Sidenote: So I’m planning to get back to blogging regularly, but bear with me… I’m out of practice.