Avocado Toast with Quick Brussels Sprout Slaw and Soft Boiled Egg

November 5, 2016

Avocado Toast with Quick Brussels Slaw and Soft Poached Egg | Sarcastic Cooking

Now that the Chicago Cubs baseball hangover has cleared, lemme tell you a tale of a certain young man and the state the Cubs had left him in when I had first met him. If you couldn’t tell, I am talking about Mike. Mike is a lifelong Cubs fan and to say they did a number on him after the 2003 season is a definite understatement. Also, since they are the world champs now, I won’t dwell on the negative aspects or plays that caused that playoff season to fall apart.

We had been dating for maybe a little less than a year. I had shown Mike some collages I made in high school. Emo set design girl, so naturally I made collages. Either he was just impressed with my quality rubber cement work or he just wanted me to like him more, but whatever the reason was, he asked me to help him make a coffee table collage.

Or wait, was the coffee table design made of beer bottle caps?

Well, whatever, he wanted me to help him make a collage of all the clippings he saved from the Cubs doomed 2003 season.

Take note, I am a lifelong Sox fan. I can appreciate both teams, and a Chicago win is a Chicago win in my book. But if I had to pick a side, it would be the Sox. Second thing to keep in mind, again, we had been dating for less than a year.

Over a few underage beers in his room he went on this verge of tears rant about each little sad clipping. He told me how he made his Dad believe the Cubs were going to win it all even though his dad, the Cubs lifer, knew better than to go all in on that team.

Oh Bartman. Oh Moises Alou.

I heard it all.

Avocado Toast with Briusels Slaw and Soft Boiled Egg | Sarcastic Cooking

Little Stefanie, wanting to impress this heartbroken shell of a man, just listened along pretending like she had any idea what player played where. She trimmed each clipping with love and then tucked them back into his worn manilla file folder because she needed to plan out the collage and buy the perfect frame before continuing.

Hm, guess it was a frame and not a coffee table. Ha!

Shocker, this collage never came to fruition. And I am glad it didn’t. I never understood why he wanted to dwell on that negative season so much.

Through the years I eventually got him to agree to let me toss the file folder. I still had to put up with many, many years of ESPN docu-series on what really happened that game. but, that is ok. I have come to know the life and ways of a Cubs fan.

This season Mike was very optimistic… until we got to that bottom of the 9th inning.

I am not holding the things Mike did or said personal during that inning and rain delay. He went back to that 2003 playoff Mike. I literally told him to go take a lap around the house to cool off. Not that he listened; he would not leave the TV screen.

Luckily, the 108 years (or 32 in  Mike’s case) was worth the wait. I was so happy for him and all other Cubs fans. I cried. I popped some champs I had been saving. It was a great memory and moment in history.

Not gunna lie, I am already nervous of what kind of Cubs fan Mike will be next season. I don’t think he knows how to just enjoy the win.

So, here we are on a Saturday in recovery still from all the tear soaked champagne glasses and from that game seven. The perfect time to detox with a little light avocado toast covered in healthy citrus brussels slaw and my first ever soft boiled egg.

Breathe a sigh of relief and enjoy the offseason, all you Cubby fans!

Avocado Toast with Quick Brussels Sprout Slaw and Soft Boiled Egg

A quick and detoxifying breakfast avocado toast topped with Brussels sprout fall-ish slaw and a soft boiled egg.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 Piece

Ingredients

Slaw for 1:

  • 5 Brussels Sprouts
  • 1/4 Cup Shredded Red Cabbage
  • Juice from 1/2 Lemon
  • 1/2 Teaspoon Apple Cider Vinegar
  • Pinch of Pepitas
  • Salt and Pepper to taste

For the Toast:

  • 1 Thick Cut Slice of Gluten Free or Regular Seedy Bread toasted
  • 1/2 Avocado
  • Salt and Pepper
  • 1 Egg

Instructions

  1. First, make the slaw. Shred the Brussels sprouts using a mandolin. Toss them together with the purple cabbage, lemon juice, apple cider vinegar, pepitas, salt, and pepper. Place in the fridge.
  2. Next, bring a pot of water to a rolling boil. Knock the heat back so the bubbles aren't so big. Place the raw egg in the water. Set a timer for five minutes. Prepare a bowl of ice and water. After five minutes, carefully remove the egg, and transfer to the ice water.
  3. Toast the bread. Smash the half of avocado on the toast. Season with salt and pepper. Top the bread with the slaw.
  4. Carefully crack and peel the eggshell. Place the egg over the toast and use the side of a fork to bust the yolk open.
  5. Enjoy immediately.
  6. Slaw can last a day or two in the fridge.

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