Preserves in Action: Avocado Sauerkraut Sauce

If you had asked me a couple of years ago whether I thought that sauerkraut was a good breakfast food, I would have raised a questioning eyebrow at you. My oh my, how my tune has changed. These days, I subscribe to the notion that any time of day is a good time for sauerkraut, kimchi, or salty tangy fermented dilly beans (they are pickle heaven).

To that end, one of my favorite things to eat for breakfast at the moment is a couple thick slabs of toast (no-knead bread leavened with sourdough is my ideal option, but any sturdy loaf will do), topped with mashed avocado, a few forkfuls of sauerkraut, and some freshly ground black pepper. It is fresh-tasting, filling, and perfectly eye-opening.

Now I realize that avocado toast is woefully overexposed these days, but I can’t help it my love for it. I’ve been eating it since my early childhood days in Southern California, when a friend of my parents’ would regularly bring over a grocery bag full of avocados off his tree.

If you happen to have an avocado in the fruit bowl and some kraut in the fridge, you should give it a try. I don’t think you’ll regret it!

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Preserves in Action: Eggs Over Sauerkraut
Preserves in Action: Roasted Tomato and Feta Dip
Preserves in Action: Jam-filled Turnover