Celebrating 10 Years of Taste With The Eyes
Cloud Egg Avocado Toast with Wild Arugula
Captured in the image above are many of the signature elements that have made Taste With The Eyes what it is today. In honor of the 10 Year Anniversary, I present this satisfying and sunny Cloud Egg Avocado Toast as a reflection of my site. It is my hope that the dishes continue to delight and inspire you for years to come. Thank you so much for all your support.
EDIBLE FLOWERS: Edible flowers have been a passion of mine for a long time. Taste With The Eyes has a complete section dedicated to edible flowers. Various flowers have their own characteristics, the flavor of the flower absolutely must harmonize with the dish. A few years ago on Pinterest, I saw a stunning chocolate cake adorned with pretty purple flowers, unfortunately, those flowers were society garlic blossoms…you can imagine the fail there.
DINNERWARE: I am admittedly addicted to dinnerware and usually appreciate a simple clean photoshoot with no fussy elaborate props. Here we have just a cup of strong coffee, a little pot of thyme, and one of my million plates or bowls. These white, scalloped-edge dinner plates with raised dots are the newest in my collection.
FIREPLACE HEARTH: Many of the dishes are photographed on my fireplace hearth. It is made of brick and it is old, and is just a few steps from my kitchen. Lots of food photographers hunt for the perfect background…I am so fortunate that mine is built in.
SOMETHING INTERESTING: We love avocado toast but it is everywhere. So I jazzed it up with a cloud egg. Now cloud eggs might be a fad, but they make a really neat presentation. The whites and yolk are separated, then the whites are whipped and baked to a spongy consistency. The yolk is added after 5 minutes, the result – warm and runny.
FROM MY GARDEN: When the arugula plant starts to flower, the leaves become more intense in flavor – so spicy and peppery. Adding arugula flowers (which taste like the leaves but a bit milder) is another neat way to use arugula in the dish.
SOMETHING LOCAL: The toast is from our local artisan Baltic Bakery. Made of rye, wheat, and whole grains…and no sugar. I am not opposed to sugar but I don’t want it in my bread. It is difficult to find an unsweetened bread – be it sugar, molasses, or honey at the supermarket. I am so happy to give a shout-out to this authentic bakery. Locals can purchase this Bavarian Country Style Bread at Darko’s Meat Shop in San Pedro.
PHOTOGRAPHY AND FOOD STYLING: First of all, the dish must be delicious (no matter how pretty the picture) in order for me to share it on Taste With The Eyes. Next, it does have to look good…we taste with the eyes first, after all!
FIRST POST: Hundreds of thousands of food images later, here I am. What began on a lark in 2007 has turned into an absolute passion. Back then when food blogging was relatively new, I came across “the first foodblog I ever read” and thought, hey, I have recipes and restaurant experiences to share too. That is how Taste With The Eyes was born.
On June 10, 2007, I created a blog and taught myself how to upload my first photo. It was a picture of our family’s dinner at (my hero) Charlie Trotter’s Kitchen Table (that’s me on the right). I never imagined that my new hobby would “blossom” the way it has over these 10 years!
HOW TO MAKE CLOUD EGGS
- 2 extra large eggs
- salt and pepper to taste
Preheat oven to 325°F.
Separate eggs from yolks, keeping yolks intact. Place whites in a clean medium-sized mixing bowl. Place yolks in separate ramekins.
Add salt and pepper to egg whites. Beat egg whites until stiff.
Form two mounds of beaten egg whites on a parchment-covered baking sheet. Make a well in the center of each mound with the back of a small ladle, sized to hold the egg yolks.
Bake whites for 5 minutes. Remove from oven and carefully add a yolk to each mound. Bake another 5 minutes.
HOW TO COMPOSE AVOCADO TOAST WITH CLOUD EGGS
- Rye Bread
- Olive Oil
- Wild Arugula
- Salt and Pepper
- Cloud Eggs
- Herbs and Edible Flowers
Make sure to have everything ready to serve when the cloud eggs come out of the oven.
Lightly brush olive oil on both sides of the bread. Toast in a toaster oven. Arrange sliced avocado on top of the toast. Place wild arugula leaves over the avocado, season with salt and pepper.
Use a spatula to move cooked cloud eggs from parchment and place on top of the arugula. Drizzle olive oil over the top of egg white and toast.
Garnish with herbs and edible flowers. We used thyme, arugula flowers, cornflowers, and pansies.
THANK YOU, FRIENDS: It continues to be such a pleasure to share my cooking and photography adventures with you…just imagine the food world and the food blog world in another ten years!