Includes: Avocado and egg toasts
Simple supper for a stormy spring night = fresh berries and two topped toast slices (I used Whole Foods’ Seeduction bread):
- Drizzle of extra virgin olive oil (that I brought back from Italy) + avocado mashed with lime juice and a touch of Dijon + sprinklings of Fleur de Sel and crushed red pepper flakes
- Thin swipe of butter + farm-fresh-egg-over-easy + Fleur de Sel + pepper
Ummmm …
Terry- I love reading your blog and dreaming about all the fabulous dishes you create. This looks fabulouso! Your tour of Tuscany was certainly inspirational…..wish I was there now!
We should get together for a meal soon. Somewhere at Lafayette?
Yum! Easy enough for me to do.
Definitely a good dinner for you! Those black-eyed pea cakes I made last night turned out great, and you can make those, too. I’ll send you a link.
Seriously?
I’m hungry. I’ll be at your place in 10.
Whoops, all gone! I’ll call you next time. : )
yummy Terry. please send me the cipe for the black-eyed pea cakes too! 🙂
Will do, Maureen!
Easy to do and good for you too. I will try this myself. I’m always looking for a 15 minute healthy meal that is not heavy after teaching. On Sunday I made a Tuscan Bean soup which took all of 15 minutes and was awesome! I had the leftovers yesterday. I thought of planning another Sunday evening gathering like we did last month. Maybe this is a theme…15 minute meals to share. U game?
Let’s do it!