2010 Shurvilleobbs Spring Break Series ~ Part 1 (Shurbets, Melvilles and Dobbs)
As you saw on my last post, the menu was tacked to the refrigerator in our beach house. This beach house, btw, we will seek to rent again if at all possible. Gorgeous, 3 story, 5 bedroom, 4 bath, beautiful kitchen, completely decorated from room to room with Ethan Allen furniture, all smack dab on the beach in Topsail (say it like you're Thurston Howell - "Topsill", unless you want to sound like a tourist). Haha, I saw you.
Back to the list. Each day, each family (3 families) was responsible for the entire day's meal, including clean-up; giving the other bunch of us the day off ~ completely, no cooking or cleaning. Most, followed the rules, DAMNIT JANET, and stayed out of the kitchen and didn't clean on their days off.
One of the days breakfast was one of my absolute favorites! Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction Warning, the photos are crummy, ie paper plate and bad lighting, but the taste is fabulous!!!
I found this recipes a couple of years ago on Follow That Food, I LOVE IT! Easy and elegant.
Avocado Cristo with Cherry Tomato Jam and Balsamic Reduction
8 eggs, lightly beaten
4 ounces milk
2 garlic cloves, minced
1 teaspoon cumin
Salt and pepper
1 loaf sourdough bread cut in 1/2-inch slices
2 avocados, peeled and sliced
6 ounces Monterey Jack
Plum tomato jam:
1 pound cherry tomatoes, chopped
2 ounces sugar
6 ounces aged balsamic vinegar
1 tablespoon lime juice
1 bunch cilantro, chopped
1 avocado, peeled and sliced
Preheat oven to 375 degrees F.
In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat. Dip the bread slices in the egg mixture covering both sides. In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom. Arrange a layer of avocado slices in a fan design on top of the bread. Cover with a layer of Monterey Jack. Place another layer of the dipped bread slices over the cheese and avocados. Bake in the oven for 15 minutes, or until bread is nicely browned.
To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick.
In a medium size pot, reduce the vinegar until slightly thickened.
To serve, remove the avocado cristo from baking dish and cut into wedges. Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction. Garnish plate with lime juice, chopped cilantro, and a slice of avocado. Print this Recipe