Happy Friday! I’m currently in beautiful, sunny Palm Beach, Florida. I figured if the sun and warm weather weren’t coming to me in New York, it was time to take matters into my own hands and to go to warmer temps! Well, that, and I’m here for a wedding this weekend.
This morning I’m tackling my last long run before the Brooklyn Half Marathon. I planned today’s run by combining a couple of suggested routes from MapMyRun. We’ll have some great scenery as we cover most of Palm Beach, head over to West Palm for a short stretch, and back to Palm Beach. In fact, as you’re reading this I’m probably mid-run….and I’m probably dreaming about this avocado toast with egg.
By the time I hit the last few miles of my long runs, all I can think about it is what I want to eat when I get home. I may not even be hungry yet, but I know I’ll be ravenous the minute I walk through the door, so food is on my mind. My post-run food cravings can run the gamut from watermelon and pineapple to a cheeseburger (although, it’s pretty rare I actually seek out the burger). More regularly, I go with a big smoothie filled with greens, a bowl of oats and quinoa, an egg sandwich or once in a while, pancakes.
Lately, my post-run meal of choice has been lightly toasted multi-grain bread with a thick coating of mashed avocado and a delicate, yolky sunnyside egg, with a sprinkling of se salt and fresh ground pepper.
To be honest, there’s really nothing special or extraordinary about avocado toast with egg. And, that’s really what makes it so great! It is so, so simple, yet so delicious and satisfying. This toast is perfect for so many ocassions, though – breakfast, lunch, snack, a simple dinner. Try adding black beans, sliced tomato or a sprinkle of shredded cheddar cheese to your toast!