The Bell Jar by Sylvia Plath is one of her most widely known works and a gripping favorite as it follows the downhill spiral of the protagonist on a journey through an undisclosed mental illness. Oddly enough, avocados serve as a pretty symbolic element in Esther’s life, and they appear in the story a number of times. While the exact recipe her grandfather teaches her is a bit of an acquired taste, the recipe I have below is a really simple breakfast (or any meal) idea that I actually eat pretty frequently. It gives you the same essence of the avocado from the story while still being edible. However, if a grape jelly/french dressing combo topping sounds good to you, I’d love to hear how that turns out.
“Avocados are my favorite fruit. Every Sunday my grandfather used to bring me an avocado pear hidden at the bottom of his briefcase under six soiled shirts and the Sunday comics. He taught me how to eat avocados by melting grape jelly and french dressing together in a saucepan and filling the cup of the pear with the garnet sauce.”
1 Slice toasted bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
1/2 Ripe Fresh California Avocado (peeled, seeded and mashed)
1 Fried egg
2 Slices heirloom or beefsteak tomato (Optional)
Fresh cracked pepper
Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced).
Spray a small nonstick skillet with cooking spray and fry one egg as desired.
Place cooked egg and tomato onto avocado toast, sprinkle with salt and pepper if desired.
*It’s also really good if you add a couple of slices of your favorite kind of bacon
Original recipe found here.