Every Labor Day weekend, Colorado Springs, Colorado hosts an eye-popping hot air balloon show (Labor Day Lift Off) that begins not too early in the morning, but around a civilized 9 when the atmosphere just starts to warm up.
From our deck, we can watch almost all the balloons while eating a high-flying breakfast and occasionally we even see one go down into the city below our house. Dave and an old friend actually got in the car one time to go see what had happened with a bright model that had drifted downward nearby. Thank goodness all was well and they even helped out its startled pilot and passengers pack up the gorgeous contraption. Sometimes the balloons simply do not travel to their intended destination, but most times they do, and we’re thrilled to have this production in the sky over our landscape. Orbs of color floating out into space all morning long. Time for one more cup of coffee or even a Bloody Maria.
photo courtesy kktv
In fact, Colorado Springs has been sending off its balloons into the sun for a very long time…
photo courtesy pioneer museum, colorado springs, colorado
This year and maybe beyond, the city itself is hosting the event and even offering lessons in balloon piloting. Come on out to the Springs for Labor Day next year and see it all! If you do, I’ll make you some…
BLT AVOCADO TOAST WITH POACHED EGGS
serves 2; easily doubles or triples
Not toasting? Serve on a bed of sautéed spinach, large pieces of grilled/sautéed zucchini, or big fat tomato slices. I think your eggs could be cooked however you like them, so fry or scramble or boil/slice to your heart’s delight. The beauty of poached eggs always calls me, so I made them. They aren’t too hard, really. Good pun, eh?! Like your breakfast hot and sassy? Drizzle cooked eggs with a happy bit of Sriracha.
- 2 teaspoons olive or canola oil
- 4 pieces of bacon
- 1 ripe avocado, peeled and pitted
- 1 teaspoon lemon juice
- 4 eggs
- Kosher salt and fresh ground pepper
- 2 pieces of large, thick crusty bread (I like a gutsy rye.)
- Fresh spinach leaves or other greens
- 1 large tomato, sliced
- 2 teaspoons grated Parmigiano-Reggiano cheese, for garnish (optional)
- Preheat oven to 150 or 200 degrees F. Place serving plates in oven.
- Heat a medium skillet over medium-high heat; add oil. Add bacon and cook until crisp, turning once. Drain on a paper-towel lined plate and place in oven to keep warm.
- While bacon cooks, mash avocado with a potato masher or fork in a small bowl with lemon juice and a sprinkle of salt and pepper. Set aside.
- In the meantime, heat a covered medium sauce pan with 3-inches of salted and peppered water to boiling. Reduce to a bare simmer. Crack two eggs into a glass measuring cup and tip into the hot water, holding there a few seconds to set a little, and then gently and slowly releasing eggs into water. Repeat with next two eggs. Cover and let cook 2-4 minutes or until done to your liking. (See #7 for finish.)
- Make toast. Place on warm plates in oven.
- When eggs are nearly done, remove warm plates from oven and slice each piece of toast in half. Top each half with a few spinach leaves, sliced tomato, mashed avocado, and bacon.
- Remove eggs from water with a slotted spatula or spoon (rest them briefly on a folded paper towel to absorb excess water) and gently top each toast half with an egg. Sprinkle with a few grinds of pepper and garnish with grated cheese if using. Serve with some fresh fruit or a Bloody Maria.
Printable recipe here: BLT AVOCADO TOAST WITH POACHED EGGS
Watch a new balloon fly and fly high in the sky,
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