The Edible Woman: Quay Market Breakfast Croissant

... Aaaaand I'm back. Apologies for the lack of posts this summer. I admit I got caught up in the fun and neglected this blog - among other things - for a couple months. But it's September now, summer is nearly gone, and I've already started reminiscing about July and August. What a sweet, sweet summer it's been.

In July I went to Vancouver with my bestie, where we got to visit her brother/my friend and see Florence + the Machine in Deer Lake Park. It was as amazing as it sounds.

It had rained all day, but stopped for the concert, which I assume is due to the magical powers of Florence herself, with which she can control time, space, and the weather. Like... SERIOUSLY.*

The next morning, we went to the Lonsdale Quay Market in North Van for breakfast and shopping. I had the tastiest sandwich there: egg, tomato, and avocado on a buttered croissant. Oh my! We ate outside, with giant coffees and a view of the Vancouver skyline, our ears still ringing from the night before. Perfect.

Quay Market Breakfast Croissant

Inspired by the breakfast I had from the All Day Cafe at Lonsdale Quay Market

Serves 1

1 croissant, halved lengthwise

2 eggs

1/2 ripe avocado, sliced

1/2 small tomato, sliced

1 tbsp butter, softened

1 tbsp cream cheese or mascarpone, softened

salt & pepper

First, mix together the butter and cream cheese/mascarpone in a small bowl until smooth, and set aside.

In a frying pan over medium heat, lightly toast the cut sides of the croissant, just until it's a little bit toasty and golden, then remove from pan.

Add a bit of butter or cooking spray to the pan, and crack your eggs in. Break the yolks and continue stirring as they cook - scrambled eggs, basically. Add salt and pepper to taste.

To assemble, spread a bit of the butter mixture on each cut side of the croissant, then stack up your eggs, tomatoes, and avocado. Not exactly cholesterol-conscious, but delicious enough that you kind of don't care.