There are quite a few new subscribers to my blog, so welcome. I very much appreciate your taking the time to sign up to receive email notification every time I publish a new post. I know how full inboxes can get! It means a lot to me that you take the time to read what I’m up to.

No recipe this week, just a fun video to watch what I make for lunch at least 3 times a week. I have been taking a new online food video course from the talented Eva Kosmas Flores, and I’m having so much fun creating little snippets of cinematic beauty.

This lunch is fast and I always have eggs in the fridge and bread in the freezer. Catching an avocado at the perfect stage of ripeness is a little bit trickier. I like to buy 4-5 avocados at a time. I leave one on the counter and put the unripe ones in the fridge. That slows down the ripening process and they will last about 2 weeks in the fridge. Just remove them 1-2 days before you want to use them.

Because we’re amongst friends here, I will be completely honest, and share a few truths. There is no chill jazz music playing while I make my lunch. I usually have a rerun of Masterchef Australia playing on TV. I’m obsessed with the Australian version of Masterchef. I dislike the US and Canadian versions, but can’t get enough of the Australian series. Haver you watched?

Second truth, I usually just pop my frozen slice of bread into the toaster while the egg is frying. But if you’re feeling a little extra, I highly recommend frying the bread in butter. It’s quite delicious. A little tip when frying the egg. If you like your yolk to be runny, (and I’m not sure we can be friends if you don’t), pop a lid on the fry pan. The steam created will cook the white fully, but leave the yolk soft.

While I might skip the fried bread, I never skip the sprinkling of Aleppo pepper. It has a fruity gentle heat, with a hint of sweetness, unlike red pepper flakes. I use it wherever you might use red pepper flakes. Do not skip a sprinkling of salt on both the egg and the mashed avocado,. When building a sandwich, every layer must be seasoned.

Final truth, I don’t plate my avocado toast on the pretty blue plate you see in the video. I eat my avocado toast with fried egg, standing up, over the sink, to catch any egg yolk drips. I also eat my salads in a stainless steel mixing bowl! And no, I wasn’t raised in a barn. When I was growing up, we were not allowed to have any condiment jars on the table. Everything had to be served in a pretty little bowl. I guess it’s my small rebellion.

Let me know in the comments what your go to lunch is and if you eat it standing up or sitting at a table like a human being. Inquiring minds want to know.