Avocado Mademoiselle

On a cloudy Saturday morning, my family and I slowly crawled out of our beds, gathered in the kitchen, and eventually made our way to the Blue Hill Farmer's Market. The grassy parking lot was packed with cars. Kids ran around, chasing their siblings, adults sipped on coffee and nibbled on homemade treats while catching up with neighbors and summer visitors, all the while enjoying the musician, nestled safely under an awning, safe from the inevitable rain. And when it did come pouring down, after we'd gathered our loot, we sloshed home for brunch.

When you grow up with hens, it makes you a bit of an egg snob. The difference between an egg fresh from under a hen's warm belly to that of one from the grocery store's filled shelves is astounding. With eggs galore gracing my mom's kitchen, I decided it was the perfect late morning to whip up a couple of variations of a brunch favorite. A twist on Croque Monsieur, Avocado Mademoiselle is a staple in my kitchen. There are many variations, so here are some ingredients that I used this time around. 

Avocado Mademoiselle

  • Delicious bread (I used a German Rye from Tinder Hearth Bakery)
  • Egg
  • 1 Avocado
  • A few squeezes of fresh lemon juice
  • Chili flakes
  • Smoked turkey, sliced thinly
  • Sharp cheddar cheese
  • Tomato
  • Salt and pepper to taste

Begin by mashing half of an avocado with the back of a fork. Add a few squeezes of lemon and a pinch of salt and pepper.

Next, fry up your egg. I like mine sunny-side up for this dish, but do as you wish, just as long as you keep the yolk runny. You'll thank me later. Don't forget a sprinkle of salt and pepper.

While your egg is frying, place the bread on an oven pan and top with the good green stuff and top with a nice dash of chili flakes.

My husband is a true carnivore, so I added some shaved turkey from the deli to the heap.

After placing a few slices of cheddar on top, I popped the twins under the broiler and let them crisp up a bit (just until the cheese is good and melty).

Lastly, one by one, I gently laid an egg on each piece.

Wait! I'm not done yet. If you're not in the mood for any meat or even cheese for that matter (the horror), I made one that's just as tasty but with a slight change or two.

I used the same mashed avocado and smeared it onto the same bread, but instead of turkey, I used a meaty, fresh, and fragrant tomato.

I skipped right to the egg and again laid that golden beauty on top.

Not bad, eh?

Look at those layers, and the best part is yet to come. Just bare with me here.

There. Dip your fork and knife into the mountain top and let the liquid gold run.

There are an endless number of variations of Avocado Mademoiselle, and I've barely scratched the surface. Any suggestions?

Russia update: Tyler and I have applied for our visas and should be departing in the first week of September. I wonder if I can get avocados with that arctic weather that we'll be living in.