Chronicles of a Late Bloomer

Here’s yet another recipe that just totally hit the spot.

It was a riff off my favorite breakfast from the cafe next to my old apartment. That dish was a “California Benedict” — english muffin topped with poached eggs, slices of tomato, hollandaise sauce, and slices of avocado. Even on the menu, it doesn’t sound all that good but holy cow. Live and in person? So, so good.

But so, so bad.

Tonight it’s late and I’ve been losing my head on the research lit review that’s due on Tuesday. I needed something quick and filling and not too heavy since it’s late.

Scramble two eggs (or egg whites or a substitute, if it floats your boat) in a non-stick pan. Make sure they are lightly scrambled, over medium heat, to keep the eggs nice and yellow without turning dark or brown. Slide the eggs into a bowl, then use the same pan to sautee some tomato. You can either dice a tomato or do what I did — slice grape tomatoes in half lengthwise. Sautee the tomato in a shot or two of cooking spray. I like to get them crispy and almost a little burned. (I don’t know. It’s this phase I’m going through.) Salt and pepper the tomatoes while they cook. Meanwhile, slice an avocado and put it to one side of the eggs. Top with the cooked tomatoes, salt and pepper to taste. It was a nice, mild, warm, comfy, relatively light late dinner without the fat-filled sauce or white-flour bread.