I think my kids are under the impression while they’re away at school, my day is null and void of activity. And what I mean is, I think they feel my whole day is spent waiting for them to return home. Kind of like, I fall into some kind of time warp and nothing really happens around here until they return. I suppose it’s that whole “I’m the center of the universe” mentality. We all went through it at one time or another. I guess it’s hard for them to imagine I have a full and bustling life when they’re not here. When do they think their laundry gets done?
I bring this up because, if I happen to mention things I did or places my husband and I went, like out to lunch or breakfast, they kind of can’t believe we did stuff without them. Fun stuff. Ha. Again, is it because they are imagining me at home just existing, sitting here, staring at this computer screen? Probably.
Anyway, a comment they made when they saw this French toast picture prompted this whole discussion in my head. I think they said, “when did you make that” in kind of an accusatory tone. I explained I had made it for breakfast several times.
The looks on their faces were almost of disappointment, as if I was a traitor, cooking secret meals when they weren’t around. I mean seriously, this is what I do! They know this. However, I think some of their bitterness stemmed from the fact this particular food looked and sounded so good. The idea of all that cheese and avocado smushed together. And it’s true, it’s an amazing little breakfast item. They did miss the boat on this one. Sorry guys, but don’t worry, this is a new staple at our house. In fact, you can make it for me on Mother’s Day.
As you can see, these are perfect little blocks of cheese for appetizers, to serve with wine or just slice up and enjoy. One block is also just big enough to make a double order of this French toast. How convenient.
With so many available varieties of this cheese ( I am also loving the New Zealender), you will surely find one you like. For this French toast, I knew I had to use the Aged Wisconsin Cheddar, it’s the perfect complement to the avocados in every way. The nutty tang of the cheese and the creamy, buttery avocado are a match made in heaven. You’ll see….you’ll see.
Putting this tasty breakfast together only takes minutes. It’s great for Sunday mornings when you just want to sit at the table eating, sipping coffee and reading the paper. However, I’ve only made it during the week, but I’m weird like that.
Sizzle them up on medium heat. You don’t want the bread to cook too fast, while you are trying to melt all the delicious cheese on the inside.
Serve with a knife and fork and feel free to double and triple this recipe.
Stuffed Avocado and Cheese French Toast
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 slices crusty Italian bread, 1/2" thick
- 1 package (3.95 oz) Sargento Tastings Aged Wisconsin Cheese, shredded
- 1 large California avocado, sliced
- 2 Tablespoons butter
- 1/4 cup sour cream
- 3 Tablespoons salsa or picante sauce
- In a medium, flat shaped bowl, combine eggs, milk, salt and pepper; beat together with a fork until smooth.
- Divide shredded cheese into four equal portions. Cover two slices of the bread with two portions of the cheese. Place sliced avocados on top of the cheese and salt them lightly. Cover the avocados with the remaining two portions of cheese. Place another slice of bread on top.
- Melt butter in a nonstick skillet over medium heat. Gently dip both sides of each sandwich into egg mixture and add to skillet. Cook until both sides are golden; about 2 minutes on each side.
- While French toast is cooking, mix together salsa and sour cream and serve each portion with a dollop.
Disclosure: I work with Sargento Cheese as a brand ambassador. Sargento Cheese has been a staple item in the Noble Pig kitchen for years and it’s so great to be working with this awesome family brand. Please support this wonderful company who is so good to it’s employees. As always, all opinions about this product are completely my own.