It is Day Whenever of the Great Coronavirus Shut-In and I continue to look for creative ways to serve up food to my spouse and teenage daughter (the latter is a waste of effort but I am a Sisphean by nature.) Four days ago I ventured to a local bakery masked and armed with hand sanitizer to buy a birthday cake for my daughter. When I got back into the car I decided I would forget the list I brought for the grocery story and try to go as long as we could without more groceries. I figured I could wait till at least our milk ran out, but we had enough for at least a week. And we have staples galore. One thing I had in my fridge from an early stocking up was a package of pre-made Lavash, which I could use to serve up wraps or pizzas on the fly. On the back were various suggestions including herbed crackers. That got me thinking: Hors D’oeuvres. Or as we use to say it back home Horse Devours.

What else could I scrounge in the kitchen? The avocados were finally ripe. I had eggs and olives. There you go. I cut up the lavash and baked it according to directions for five minutes. I sliced up an avocado, spread it on the baked crackers. I quickly fried up an egg and sliced that up and portioned it onto each cracker. Then I sliced up some green olives, topped the crackers with them and for color gave each cracker a little slice of a black olive. Voila!

You could, of course, use ready made crackers if you have them on hand. I didn’t. Cracker boxes don’t last long in my house. You could also top your crackers with anything you find in your fridge. But if you want them to be Breakfast Horse Devours, it needs egg.