eggs and avocados and hot sauce …what cowboys eat for breakfast

We have a habit of buying ripe avocados and forgetting about them.

It’s a bummer.

Because everyone in the house loves guacamole.

And a really ripe avocado is better on a sandwich than any mayo I’ve ever tasted.

It’s good on salads.

It’s good as a snack, just scooped out by the spoonful.

And we just let them go to the compost bin.

Except when we don’t.

Like yesterday, when the Cowboy made breakfast for himself and the little guy.



  • 2 poached eggs
  • 1 ripe Avocado (in slices)
  • 1 cup leftover rice (heated) – you can also use leftover quinoa, or brown rice, or millet, or some other leftover grain clogging up your fridge
  • 1 Tablespoon Tapatio Hot Sauce
  • Pinch of Truffle Salt


Re-heat leftover rice, plate in a cereal bowl.

Scoop out the innards of a ripe avocado.  Slice into wedges and layer over rice.


Poach the eggs and layer over the avocado and rice.

Add a pinch of truffle salt (Sea Salt works, too) and Tapatio hot sauce.  Crack the eggs and let the yoke run.

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And I am agog at the 15 month old eating hot sauce!

In case you’re wondering, the Cowboy’s ear is NOT that big. I don’t know what was going on with my camera angle. But he’s not happy that I posted this pic 🙂

poached eggs

Jeanne here …

The first time I poached an egg I was 15 years old, working at David’s Country Inn in Hackettstown, NJ.

The thing is … I didn’t work at David’s for long. My sisters did. I just sort of ended up there for a few months at the end of my sophomore year of high school. I washed a lot of dishes. And I worked the brunch shift … setting up cream cheese, manning the waffle station. When I was in the kitchen I was poaching eggs or making peach melba desserts.

I still can’t eat peach melba crepes.

Thanks for asking!


I poached eggs. Lots and lots of eggs. For months.

And then I didn’t.

For years.

Not because it’s all that challenging.

But I guess it just didn’t occur to me.

And it’s a really healthy, really easy way to enjoy an egg.

Here’s skinny…


  • 2 eggs
  • 3 cups of water
  • 3 capfuls of apple cider vinegar (or distilled white vinegar, if you happen to go by the moniker “The Cowboy.”)


Bring to a boil three cups of water and vinegar. The vinegar is important because it helps bind the egg white so you don’t end up with something akin to egg drop soup.


I crack the eggs in a small dish, one at a time, to ensure that the yolk stays together.


Gently pour the egg into the boiling water, careful not to splash the water or burn yourself.



Let the eggs “float” in the boiling water until the whites have turned opaque … about 3 – 3 1/2 minutes.

Use a slotted spoon to remove the eggs from the water.


Enjoy (0ver rice … over potatoes … on toast … an English muffin … anyway you like)!

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See how easy that is? Nuts.

What’s your favorite way to enjoy an egg? And when was the last time you did?