Avocado Hollandaise on Poached Eggs on Rye

Glorious, just glorious. This is what my honorary grandfather Stanley says of everything he eats. His voice rang through my brain this morning when finally I had a breath of fresh time to make my own breakfast, slow, and with luxury. I sat with a full French press of coffee next to me on the couch and languidly pawed through the latest edition of Food and Wine for a solid hour. Izzy insisted she have a turn when I was through ripping out recipes I fancy. She is an avid eater, ahem, reader.

After eating meal upon meal that mainly consists of Teddy Grahams and Cocoa Puffs…

(free, I can’t complain about the call room stash, but my pancreas will)

…to have a meal of what my brother calls Real Food, and what Stanley calls Glorious, was heaven.

Avocado Hollandaise on Poached Eggs on Rye

Adapted from Food and Wine (just before Izzy ate it)

1/2 very ripe medium Hass avocado, peeled and chopped

2 teaspoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground pepper

Poached eggs, for serving

In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined. Season with salt and pepper. Serve the hollandaise over poached eggs.

I toasted smoked sprouted rye bread to put the eggs and hollandaise on. Divine.

A good day off looks like this at the end. I feel like my mood got some good soap suds too– all clean and ready to head back into the grease tomorrow.

Haiku #207 July 26^th

The stench issuing

from my unwashed dishes is

near-primordial.

Haiku #208 July 27^th

I am a sessile

polyp by the end of call.

Flat and sinister.

Haiku #209 July 28^th

For brunch she ate Food

And Wine Magazine; paper

shreds her costume beard.