May 16, 2010
Fried Egg + Avocado = Breakfast
This is my current breakfast of choice. I love it so much that I couldn't wait until after the photo to take a bite. I assume that it is a great way to start the day because it more or less keeps me going until lunch which isn't until 2 or 3 in the afternoon here. Our next door neighbors gave us a whole bag of avocados from the trees around their house, which I believe is near Granada. I would put avocado on my list of top five favorite foods in the world - as in raw materials. Here, the avocado is sliced or smushed directly onto the toasted bread and then sprinkled with rock salt, which I can find a use for on just about anything. The fried egg makes me think of my mom, although on a side note, egg yolks are a different color here than they are in the States. In Spain they are a deeper more golden-orange yellow, and in the USA much paler and more lemon colored. Oh, and by the way, I recently read somewhere that the thing about keeping the seed in the avocado so that it doesn't turn brown is totally bunk. Just cover it tightly with plastic and/or a bit of lemon juice. Or just eat the whole thing in one sitting. For other uses for that leftover piece of avocado, please see the Aquodka post from July 2007 (where does the time go?).