Avocado toast seems to be all the rage these days, so when we found ourselves one February weekend with all the right ingredients, we elected to serve it with poached eggs. Our version is quite simple: a hearty whole grain bread, fresh avocado, runny poached egg, cumin, all heavily seasoned with coarse salt and pepper.
|We also make cold brew coffee concentrate every week; Philippe takes it over ice and Julia mixes it with hot water.|
|Lacking any poached egg “gadget,” we cook them old school.|
|Obligatory caption about palm trees for our East Coast readers.|