Eggs California

This weekend's cooking adventure did not go as expected.  In my inaugural blog post, I'd mentioned wanting to try bone marrow.  After several weeks of staying in my comfort zone cooking-wise, I had my mind set on an attempt at bone marrow.  Earlier in the week I'd called Whole Foods asking if the stocked them, getting a vague "sometimes" sort of answer.  


I'd heard great things about some butcher in Del Ray, Let's Meat on the Avenue, and thought it worth the schlep - first we made a stop into Cheestique where we procured rosemary goat cheese, a fig cocoa spread, and fig truffles.  The butcher didn't have anything in the way of bone marrow, saying he'd recently returned from vacation.  We decided to try our luck with Whole Foods.


If you read the title of this post, it's probably obvious to you that Whole Foods did not, in fact, have marrow bones.  The butcher kid said that they usually have them, but their order was late or some such.  Perhaps I'll stumble upon them in the future.  Breakfast that day was pretty great, though, so I thought I'd share it.


Brunch has always one of my favorite meals, Eggs Benedict in particular.  I've enjoyed variations over the years as well, some wonderful ones including substituting smoked salmon (Eggs Hemingway) or a crab cake (Eggs Oscar) for the Canadian bacon.  In this variation, I really the only things it still has in common with Eggs Benedict are the poached egg and the English muffin.  Because of the avocado I dub it...

Eggs California


Makes two


2 English muffins, toasted
1 medium avocado, very ripe, cut into chunks.
1/4 cup crumbled feta
4 ounces smoked salmon
2 poached eggs


Mix and mush together avocado and feta until it is smooth.  Spread over English muffins.  Layer smoked salmon on top of avocado mixture.  Top with poached egg.  Mangia!