Sesame Toasts with Eggs and Avocado

Recently I was lucky enough to have my good friend Rachel visit for an overnight.  We both love good food, but more than that we love good, healthy food.  So I look forward to what meals we can prepare while we are catching up.  For breakfast I selected an open-faced sandwich that I had just ran across in the February issue of my Martha Stewart Magazine.

I did make the eggs poached the first time, but when I made them this morning I decided to fry my egg because I was running late.  Not late enough to keep me from snapping some photos to share with our readers though!

Ingredients (makes 3):

1 avocado

1 tsp. fresh lemon juice

3 slices sesame bread, lightly toasted

1 C lightly packed watercress sprigs

Extra-virgin olive oil, for drizzling

3 large eggs

Directions:

Take half of the avacado; add lemon juice, ½ tsp salt, and ¼ tsp pepper.  Mash with a fork until combined, with some small chunks remaining.  Divide among toast slices, spread evenly.  Top the avocado with watercress and drizzle with olive oil.

Spicy Variations:  If you are into it, this recipe could work well with some spice.  You might consider a sprinkling of your favorite hot sauce on top, or mix in salsa with the avocado, or layer a couple fresh jalapenos on the greens.

Top the toasts with either poached or fried eggs and enjoy!