Creamy Eggs & Avocado Toast


Looking for a simple and small breakfast? I can’t really say this is light because of the creamy eggs. But I can tell you how incredible this toast is. The creamy eggs were an inspiration from Chrissy Teigen’s best selling cookbook Cravings.

Michael decided to cook me breakfast on New Year’s Day. I had received Cravings for my birthday from my brother and sister. So Michael decided to cook breakfast from it and chose the Creamy Eggs. Wow! They were phenomenal. We paired it with leftover cheddar biscuits.  It was an incredible pairing. Did I mention how amazing those eggs were? The nuttiness of the grated Parmesan and aroma of thyme created this beautiful concoction.

This Creamy Eggs and Avocado Toast is my take on the meal Michael prepared.

Serving size: 4    Prep time: 5-10 minutes    Cook time: 20 minutes


  • 4 Large eggs
  • 4 Pieces of toast (for this recipe, I used whole wheat)
  • 2 Avocados
  • 1/2 Cup of heavy cream
  • 3/4 Cup of grated Parmesan
  • 1 tsp of Freshly ground pepper
  • 4 Tbsp of butter
  • 1 1/2 Tsp of thyme


In a medium mixing bowl, mix together  heavy cream, Parmesan, 1/2 tsp pepper, and 1 tsp thyme. Preheat pan at medium heat and place butter to coat pan. Once butter is melted, place cream mixture into pan. Spread evenly throughout the pan. Once cream is spread out, crack open eggs into four parts in pan.  Add remaining thyme and pepper. Turn stove to a low temperature and allow eggs to cook for twenty minutes.

While eggs are cooking, place four pieces of toast in oven or toaster. Toast to your preference. Once toast is ready, allow one minute to cool down. When toast has cooled, spread avocados onto bread. Place eggs on top of avocado toast.


Poke Poke Poke

Poke poke poke! What the heck is poke? Poke is a Hawaiian raw marinated fish salad, typically featuring ahi tuna.  Poke is a new trend in customized fast casual dining. Quite a bit of spots have opened up where customers can design their own poke bowl. Typically, these bowls contain a bed of rice topped with poke. From there, the bowl can be customized with seaweed salad, pickled ginger, edamame, and other toppings.  This trend hasn’t made it everywhere, however, so for my recipe today, we’ll be creating an at home version of my favorite Poke Bowl which features spicy mayonnaise.

Serving size: 2    Prep time: 10 minutes    Cook time: 2 hours (to allow for rice to chill)


  • 6 oz of Ahi Tuna
  • 2 cups of rice
  • 1/3 cup of mayonnaise
  • 1 tsp of sesame oil
  • 1 tbsp of Sriracha (if you would like it spicier, feel free to add more)
  • 1 tbsp of green onion
  • 1/2 Cucumber
  • 1/2 Avocado
  • Pickled ginger (optional)
  • Seaweed salad (optional)
  • Dried seaweed (Nori)
  • 1 tsp sesame seeds


Cook rice in rice cooker or stove top. Once rice is cooked, refrigerate between one to two hours.

Cut ahi into cubes and set aside. To create the spicy mayo, mix mayonnaise, sriracha, and sesame oil in a medium sized bowl. Add cubed ahi into the mixing bowl and thoroughly coat.

After the rice has chilled, place into serving bowls.  Evenly top the rice with poke.  Garnish with thin slices of cucumber and avocado.  Top with sesame seeds, nori, green onion, pickled ginger and seaweed salad as desired.