Garten's new breakfast recipe is an elevated twist on avocado toast.
The recipe for Garten's avocado and fried egg tartine appears in the republished version of "The Barefoot Contessa Cookbook," which originally came out in 1999.
Garten reveals in the recipe's description that this avocado and fried egg tartine is always her first choice "for a quick and satisfying breakfast or lunch."
"I mash some avocados, toast the bread, a little prosciutto (or not if I'm in a hurry!) and fry some eggs," she writes. "These tartines have great flavor, they're vegetable, protein, and starch, and I'm a happy camper."
I had already made two bonus recipes from Garten's republished cookbook — her brown-butter skillet corn bread and overnight mac and cheese — and they both tasted incredible. So I had very high hopes for her version of avocado toast.
Here's how it all turned out.
ncG1vNJzZmivp6x7o8HSoqWeq6Oeu7S1w56pZ5ufonyqusBmnpqqpJq7brrEsGSarp%2BYrqW7jK2mmqukYr%2Bmr8ipnGZqYGd%2Fbn0%3D