Brunch Game Strong – Episode 4

Silky Scrambled Eggs with Avocado and Bacon

Ingredients and Directions

• 2-3 eggs
• 3 strips bacon
• 1 avocado
• 1/2 Tbsp. salted butter
• fresh thyme
• squeeze of lemon
• salt to taste

Take the eggs out of the fridge so they can warm up a bit – this is key to silky eggs. Fry the bacon to your preference and set aside. Slice the avocado and squeeze the lemon on top – this prevents browning, but also adds amazing flavor and freshness.

Whisk the eggs in a bowl until thoroughly combined. Do not season them yet! In a non-stick pan on medium heat, add the eggs and whisk vigorously until they start cooking. Take them off the heat and continue whisking for about 10 seconds, then back on the heat for 10 seconds. Continue the on off method for about a minute and a half, whisking the entire time. If you let them sit, the eggs will create large “buffet curdles” …or at least that’s what I call overcooked, dry eggs. In the last 20 seconds, salt to taste and add 1/2 a tablespoon of butter. Whisk off heat until butter is melted and incorporated, then plate. Top with fresh thyme.

Muenster Avocado Toast

Ingredients and Directions

• 2 pieces toast (I used Trader Joe’s gluten free bread)
• 2 sliced Muenster cheese
• 1 large avocado
• salt
• pepper
• Tajin

Toast the bread, adding sliced of Muenster halfway through. (You’ll need either a toaster oven or air fryer for this. The oven works too!) Slice the avocado in half, removing the pit. Peel the skin off the outside, then slice into wedges. Place the avocado on top of the cheesy toast and sprinkle with salt, pepper, and Tajin.

Cottage Cheese Toast with Tomatoes and Avocado

Ingredients and Directions

• 1 ciabatta bun, sliced in half
• 1 cup cottage cheese
• 1 avocado
• 10 cherry tomatoes
• 1 Tbsp. salted butter
• drizzle of olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. Herbes de Provence
• 1/2 tsp. garlic salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. black sesame seeds

Drizzle olive oil in a non-stick skillet. Sear the tomatoes until wrinkly, then use a spatula to mash, letting all the juices out. Add a small pinch of salt and stir until they resemble a tomato jam or tomato confit. Set aside.

Melt butter in a large skillet. Toast the ciabatta until golden and crispy on top. Combine oregano, Herbes de Provence, garlic salt, red pepper flakes, and black sesame seeds. Pile cottage cheese onto the ciabatta and top with the seasoning mixture.

Slice an avocado and plate next to the cottage cheese toast. Add the tomatoes and enjoy!