Apron Strings to Diamond Rings: Open Faced Avocado Tomato Bagel

Sunday, April 22, 2012

Open Faced Avocado Tomato Bagel

The Bagel has some of the most delicious New York Style bagels I have ever had. It was my last week at work, before making my big move home, so I decided to treat myself and bought 3 bagels! They don't last long so I had use the quickly and cleverly.

With a few extra minutes Wednesday morning, I threw a bagel in the broiler (because I don't have a toaster), smashed up an avocado, and sliced a tomato. Presto! I quick, yummy, very filling breakfast. Half an Open Faced Avocado Tomato Bagel is fairly sufficient for breakfast, but I would probably eat the whole bagel, because it's just so gosh darn good! Happy Eating!

1/2 Everything Bagel, 1/3 Tomato, 1/2 avocado

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!