Avocado Toast & a Tip for the Best Scrambled Eggs


Growing up, breakfast at Papau & Grammy’s house was always a comforting treat. The scent of Grammy’s flaky, buttery biscuits and her made-from-scratch, stick-to-your-ribs sausage gravy plus Papau’s famous scrambled eggs would fill the house and make our mouths water. And although the days of eating sausage gravy are now few and far between (or never), thankfully creamy, fluffy scrambled eggs are a delicacy deemed healthy and inexpensive.

Papau’s eggs are made with olive oil over low heat and lots of Papau love and really can’t be improved upon, so let’s just make sure that’s clear. But when I came about Shauna Niequist’s trick for the best scrambled eggs, I had to try them. With only eggs, a good non-stick pan and a sprinkle of salt and pepper, these are hard to beat. Something about adding the eggs, already whisked, to a cold pan, turning the heat to a medium low and slowly running your spatula through them creates the absolute creamiest eggs imaginable. The only thing better would be if Papau had made them.

If you’ve never enjoyed the simple luxury of avocado smashed onto a piece of toast, well, you’re missing out. It’s the best treat for breakfast, lunch or dinner and can even be made with gluten free bread, because while it’s not good eaten soft, gluten free bread can be turned into some darn good toast. My dad’s method of “oven toast” is the best: your choice of bread with a couple pats of butter, toasted in the oven at 350 for ten minutes. Can’t beat it.

So, I’m not really sharing a recipe, but just an idea and a method. Trust me and try it!

Avocado Toast with Scrambled Eggs

for one, easily multiplied


2 eggs, whisked in a bowl until the yolks and whites are combined

1 piece of bread

1/2 an avocado

a sprinkling of salt and pepper

To make:

Toast your bread. Smash avocado on top.

Make your eggs. Please make them with this method, you won’t regret it.

Put a small, non-stick pan on the stove top. Add whisked eggs. Turn heat to medium low. Slowly and gently use your spatula to move the eggs around the pan. Be patient as you won’t see much progress at first. Don’t leave the stove, keep stirring. Soon, the eggs will begin to pull together, continue stirring until the liquid has come together into light, fluffy scrambled eggs. Just before they seem completely done, remove from heat. (They’ll continue to cook).

Immediately scoop them onto your avocado toast and eat while warm!

Dr. Pepper Shredded Pork Tacos

Y’all. These are so good.

Really, truly, mouth-wateringly delicious.

I know it may sound a tad strange, but a few months ago, a friend mentioned to me that she and her husband love to make pulled pork in a slow cooker with just a can of Dr. Pepper for pulled pork sandwiches. Of course I’ve been thinking about it, as the simple recipe just sounds so unique. Well, of course, the lovely Pioneer Woman has her own recipe in which she adds some chipotle pepper and she, in her genius, serves up the pork in taco form. Tacos  win in our house. And who can resist the flavor of chipotle? Smoky, spicy, and the oddly perfect match for Dr. Pepper.

Speaking of the Dr. Pepper, I don’t even know what it does or how it does it, but it magically transforms the pork into tender and slightly sweet and oh so delicious meat. It doesn’t actually taste like Dr. Pepper, which in my opinion is a good thing. Throw in the chipotle pepper and me-oh-my. Sweetness with a punch of spice!

To kick things up another notch, I added a dollop of avocado + lime + sea salt. Is there anything better in this world? I just used our very last Crate & Barrel gift card from our wedding to buy a mortar and pestle which is absolutely perfect for blending the avocado, lime and sea salt into a creamy topping. But if you don’t have one, a good fork works perfectly for mashing.

I mean, you know a meal is good when your husband scarfs it down barely taking a breath, in three minutes flat. The simplicity and flavor of this recipe is ideal for the hot summer. Literally just throw three ingredients in a slow cooker to cook all day, grab some toppings and voila! A fabulous meal!


Adapted from The Pioneer Woman

Serves 4

1.5-2 pounds pork loin

8-10 corn tortillas

1/2 of one medium size onion, peeled and chopped in bite size pieces

1 can Dr. Pepper

2 chipotle peppers in adobo sauce from the can plus one tablespoon adobo sauce


2 avocados

Juice of half of one lime

Pinch of Sea salt

Shredded Monteray Jack or Sharp Cheddar, or Queso Fresco would be delish

Sour cream

To make:

Place pork loin in the Slow Cooker with chopped onions. Add chipotle pepper with sauce. (Just plop it in!) Pour in can of Dr. Pepper. Cook on low for 6 hours. When finished, skim any fat off of the top with a slotted spoon then shred with two forks.

*note: you may think there is a lot of liquid in the crock pot, this is because of the Dr. Pepper, but the amount is needed to reach the full flavor. In order to not serve up liquidy tacos, use a slotted spoon or tongs to serve the meat.

For the Avocado Dollop: Slice open avocado and scoop out into a bowl. With your mortar and pestle or just with a fork, mash together avocado, lime juice, and sea salt. Add more lime juice or salt according to taste.

For the tortillas: Either heat them in the oven or microwave, or, we threw them on the grill for a couple of minutes.

Spread sour cream on the tortilla, add shredded pork, avocado, and cheese.