I’ve been coughing up a fucking lung for the past week (hence the no-cook blog posts) and I’ve also been working from home a lot, as not to spread my germs all over the office. Of course I love working in my sweats, but what I might love even more (maybe) is getting to use my lunch hour to actually cook food and not just take something out of the office fridge or spend way too much on a downtown sandwich.
You all know me by now and can probably guess that most times I cook at home I use an egg. Well, all you egg haters out there (I’m looking at you, Maids) will be happy to know that this dish may be the first time that I didn’t incorporate an egg into my lunch. And, boy, was I ever ready to. But after the entire dish was assembled, I realized I didn’t need the extra layer of a fried egg on top, no matter how much I wanted the taste of a runny yolk.
Lox, Avocado and Feta Pita
Stick a whole wheat pita in a 250 degree oven. Mash feta with scallions, parsley, salt and pepper (reserve some scallion and parsley.) Once pita is warm, spread feta mixture over top the pita, and then lay sliced avocado ( I used about a 1/4 of the fruit) and a slice of lox on top of the feta. Sprinkle with extra scallion, parsley and black pepper. If you are feeling indulgent, lay a fried egg on top – and think of me.