Avocado, Fried Egg & Goat Cheese Sandwich

Lest I lead all to believe that my diet over the past few months has consisted only of cookies and milkshakes,  I present the savory sandwich on my radar.  This is the one I'll make embarrassingly often for breakfast, lunch, snack or dinner.  It's easy:  Toast whole wheat sandwich bread, fry an egg, smear one piece of toast with ripe avocado, the other with goat cheese, lay egg in the middle and devour.  Oh, and don't forgot salt & pepper.  It's sharp, creamy, rich and grainy all at once.  This sandwich plus a handful Marcona almonds, some cornichon and a little salad = heaven on a plate.  Just be sure to save room for dessert.

Avocado, Fried Egg & Goat Cheese Sandwich
makes 1

2 slices whole wheat bread, toasted
1 Tbsp goat cheese, room temperature
1/2 ripe avocado, gently mashed
1 Tbsp butter
1 egg
salt & freshly cracked black pepper

Smear one slice of toast with the goat cheese and the other with the avocado.  Set aside while you fry your egg.

In a small saute pan or non-stick pan, heat butter over medium-high heat until bubbling.  Carefully crack in the egg and allow it to fry for about one minute, or until golden on the bottom.  Flip the egg gently, trying not to break the yolk.  Allow it to cook on the second side until it is to your desired doneness.  I like my yolk either runny or just barely firm and for that I usually leave the egg to cook on the the second side for 30 seconds to just under a minute.  Remove the egg from the pan and lay it on top of the goat cheese. Sprinkle the egg with salt and pepper and top with the avocado-smeared toast to make a sandwich.  Enjoy while the egg is still warm.

Freshly mashed avocado.  Creamy and luscious.  

Goat cheese and avocado, just waiting for an egg.

My ideal lunch.

Creamy, warm perfection.

Toasted Marshmallow Milkshake

What is there to say about food cravings?  Not much, other than that when cravings are strong they are strong.  Especially for me.  Being pregnant (yes, in 4 short months there will be a mini Bogart in our midst) the cravings have been adding up. They started out horrifyingly overwhelming and, coupled with a few nasty months of nausea, seemed to take over my world.  Suddenly the peppery arugula, delicate quinoa, sweet tomatoes and other fare I once happily indulged in were ousted to make room for honey-baked ham, grilled cheese sandwiches, french fries, gummy bears and milkshakes.  Lots of milkshakes.  I came across this recipe some time ago and have kept it tucked away.  I'm so glad that I did.  Toasted marshmallows, rich vanilla gelato, a dollop of yogurt and a splash of cream.  All whirled into a beautifully cold, creamy and decadent shake.  Poured into a glass, topped with a few more marshmallows and accompanied with a straw. These days, my nausea has faded and, for the most part, I've regained my love for all of the healthier foods I once craved. However, this milkshake is something I'm afraid I'll always yen for, pregnant or not.

Toasted Marshmallow Milkshake
adapted from this recipe
makes 1

5 jumbo marshmallows
4 generous scoops of vanilla bean gelato or premium ice-cream
2 heaping Tbsp full-fat greek yogurt
a large splash of heavy cream

If you have a gas burner, carefully toast the marshmallows over the flame using a kabob skewer or other long stick.  Be careful not to burn.  If you don't have a gas stove, place the marshmallows on a foil-lined baking sheet and toast under the broiler until golden on top.  Transfer toasted marshmallows to a bowl and set aside.

In a blender, combine gelato, yogurt and cream.  Blend until smooth.  Add three toasted marshmallows and pulse until just combined.

Pour the milkshake into a glass and top with the remaining two toasted marshmallows. Enjoy with a spoon or straw.

Toasted marshmallows make this shake gooey, sweet and smokey.

Use really good gelato or ice-cream for decadent vanilla flavor.

Dunk the toasted marshmallows into the shake, slurp the shake, repeat.  Heaven.