In Monday’s post we shared a delicious pickled avocado recipe; today we are putting that recipe to use! Feast your eyes, this pickled avocado toast is sure to excite your tastebuds. Traditional avocado toast is already a favorite of ours, but adding the pickled avocado made an old favorite unique.
It’s been awhile, but i’ve mentioned before my partner Sammy and I started out as photographers; the food blog came into play when we both realized that we shared a love for cooking as well as photography. And as creative as being a photographer can be, we are learning everyday that being a cook can be just as creative. Taking a traditional recipe and making it new and exciting is the best part about what we do.
By far one of my most favorite post’s we’ve ever done, and the photos are some of my favorite as well. Just look at that egg break! It’s perfect! Click HERE and purchase this very affordable egg poacher and make one for yourself. With this tool, and getting the timing down just right, you’ll be making poached eggs like a pro in no time. All you do is fill a saucepan with water and 1 tsp of distilled white vinegar and bring to a boil (water level should come up a little over halfway, submerging the perforated portion of the egg poacher). Crack egg and drop in through the center hole and let the magic happen! Make sure your egg poachers don’t float, hold them down if needed. We averaged each egg at about three to three and a half minutes. Not bad, right?!
On Friday we have another moscow mule recipe similar to the strawberry moscow mule float we shared recently, and next week we’ll be sharing a recipe for pickled onions and a delicious way to use them. Stay tuned, we’ve got some new and interesting recipes coming soon!
Quote of the Day: “That’s why people listen to music or look at paintings. To get in touch with that wholeness.”- Corita Kent