If you’re reading this…
I’m honeymooning on the beach in Mozambique.
What’s new with your weird blog lady, you ask?
I mean, where to begin??! Everything is magic, so let’s just hit the highlights.
Last week, Logan and I bungee jumped over Victoria Falls. I wasn’t scared, and even though it looks extremely painful when you watch people do it on YouTube, it didn’t hurt a bit! Don’t worry, there’s a video.
I saw every single possible animal AND their babies on safari. It blew my mind, and I did an embarrassing amount of crying. So many big cat cubs. (They were so fluffy, I thought I might die.)
Neither Logan nor I have weird sunburns, and the malaria pills didn’t give me night terrors!
I’ve read three books, slept roughly 12 hours a day thanks to thrice daily naps, and haven’t tackled my inbox for two weeks. My blood is mostly champagne at this point. I can’t remember the last time I felt this relaxed. Wait. I’m not sure I’ve ever felt this relaxed? It feels good.
If you’re super jealous right now, I get it. But I made you some really good summery toast in the hope that you will hate me a teensy bit less.
Full disclosure: I wrote this 2 weeks ago, the night before I left for Africa. But all of the above statements could totally be true by now. I was manifesting, dammit. Fingies crossed the universe brought me those baby animals.
In all seriousness though, this is very good toast. And I should know because I eat a disturbing amount of toast. At least 50% of my breakfasts and sassy desk lunches are some form of toast (don’t judge), and they usually fall into two categories: avocado or bean spread (i.e. hummus, white bean, etc.).
There’s not much variation in my avocado smash (why mess with success?), but when it comes to the latter category, I like to play with my spread flavors and vegetable choices. This combo of sun-dried tomato-spiked white bean spread topped with a simple summer squash sauté has been a favorite of late, and I highly recommend taking it for a spin ASAP. It hits all the right sweet, savory, and spicy notes (I like to be heavy handed with crushed red pepper), packs a serious nutritional punch, and tastes delightful any time of day. Topping it off with a poached egg is optional, but why anyone would deny themselves the pleasure of #yolkporn is somewhat beyond me. (For those who struggle with poaching eggs, I cannot say enough good things about the control freak method.)
Oh, and if you were thinking about turning these toasts into bite-size crostini and serving them at your summer soirées, you are a genius. The squash is great at room temperature.
For the full recipe, hop on over to FromThePod.com. You’ll like it there.
This post is sponsored by my longtime friends at Peapod Delivers. As always, all opinions are my own. Thank you for supporting the brands that help keep this site alive and kicking!