Recipe and Photo by Megan Winfrey

As far as food trends go, fancy toast is one of my favorites. I can't think of another food that is as customizable and portable - honestly, I can't think of a topping that wouldn't be good on toast.



For a quick Saturday morning breakfast, I chopped one bunch of green garlic (white and green parts) and threw it into a saucepan with a half cup of olive oil and a dash of salt. I heated it over medium/low until lightly simmering, and kept it at a very low simmer until the green garlic began to brown slightly. While the confit simmered, I popped some potato bread into the toaster and fried up a sunny side up egg. I spooned the confit straight from the pan onto the toast, letting most of the oil drain away as I scooped out the crispy bits. Next came the egg, then some sprinkles of chopped green onions and toasted sesame seeds. If my last avocado hadn't been brown and dusty on the inside, I would have added that, too.

The confit made every bite so delicious, that the hot sauce I got out went unused.