BULL MARKET FOODIE
a foodie expedition at home and abroad

I don’t know about you…but I definitely eat with my eyes. The more color the better! Lately, our local Publix has been carrying edible flowers, like the marigolds featured here. I started adding them to my salads, which is such a gorgeous contrast in color. Small upgrades like edible flowers and herbs really make a big difference in plating and taste.

Shopping List

• Ezekiel or any sprouted grain bread
• 1 ripe Avocado
• 1 cage-free heirloom egg
• Mixed greens (baby kale or super green mix)
• Balsamic Vinegar
• Edible flowers

Using a non-stick pan fry one of the eggs until edges turn golden. While frying your egg toast up your Ezekiel bread (I use the broiler function so it isn’t toast on both sides, provides a softer texture for the avocado and egg). Take one half of an avocado and lightly smush onto the toast. Add seasoning, I use tellicherry cracked pepper from Penzeys spice and before you transfer the fried egg, add a collection of lightly tossed greens with balsamic vinegar. Once you carefully add your fried egg on top just add a few marigold petals and enjoy! Happy Sunday! Let me know what you think and what you add to your avocado toast!