I recently caught up with the effortlessly charming and fun Zoë Dominguez to talk about her latest release, Out the House—and to make some avocado toast. Be sure to check out the recipe below! The album is an eclectic blend of sounds and energies, refusing to stick to just one vibe, which is precisely what I loved about it. Every track offers something different, but a few standouts for me were “Be Your Girl,” “Writer’s Block,” and “Boy I’d Wanna Be,” which immediately pulls you in. Honestly, it’s hard to pick just one favorite—Zoë’s crafted a collection of genuinely great songs.

Music has always been a special part of Zoë’s life. Her parents are both musicians—her mom even studied at Berklee College of Music—which led the family to move to Nashville to pursue songwriting dreams. Her dad, a theater teacher, also ran a rock-and-roll theater camp where kids could form bands and perform, and Zoë was one of those kids. That’s where her love for performing really took hold. When she was 13, she joined a Runaways tribute band called Queens of Noise, thanks to her friend Robin August, while attending a homeschool tutorial in Nashville. She played gigs almost every week throughout high school and even into her first year of college. Music became much more than a passion for Zoë; it became her way of understanding and expressing her feelings about the world.

Her influences have evolved over time. During her Queens of Noise days, she was heavily inspired by the Riot Grrrl movement, particularly Kathleen Hanna of Bikini Kill, who is still her idol. That influence can be heard in tracks like “5-10-100” and “Leave Me Now.” Elsewhere on the album, she leans into the spirit of Lilith Fair–era artists such as Sheryl Crow, the Indigo Girls, Liz Phair, and, yes—like so many songwriters of her generation—Taylor Swift.

 

 

These days, Zoë is living in Memphis, TN, having graduated from Rhodes College in May this year with degrees in Urban Studies and English. The transition out of student life hasn’t been easy, so she’s immersed herself in her creative work—writing new songs, recording when possible, and playing shows. Her mission as a musician is clear: to inspire other young women to write and perform their own music, just as she did in her formative years in an all-girl rock band.

For Zoë, music is more than entertainment—it’s a way to build community and foster empathy. While her songs aren’t overtly political, they often tap into shared feelings and subtle social awareness. As she puts it, art doesn’t have to be punk rock to be socially conscious. Out the House is proof that thoughtful, emotionally resonant songwriting can be both personal and powerfully connective. Be sure to check out Zoe Dominguez’s latest album, Out the House, on all streaming platforms and follow her on Instagram.

Follow Zoë Dominguez on Instagram

 

 

When it comes to food, Zoë isn’t particularly fond of pork—it’s just never been her favorite. Still, one of her most nostalgic dishes growing up was her mom’s pinto beans with greens, slow-cooked with ham hock. It was a weekly staple in her household: hearty, nutrient-rich, and deeply Southern. Zoë has lived in the South her entire life, but for a long time, she didn’t feel very “Southern” because she’s progressive and doesn’t have a strong accent. Yet, every time she eats that dish, she’s instantly transported to the mountains of Tennessee, feeling deeply connected to her roots.

Her family has a special Labor Day tradition that celebrates the holiday’s roots—honoring unions and workers. They spend the day enjoying the soulful tunes of Woody Guthrie, baking delicious apple pie together, and savoring her mom’s magnificent beef stew, a treat just for that day. To them, Labor Day marks not just the end of summer but the beginning of autumn, a season they cherish.

Day-to-day, Zoë is an avocado toast devotee. It’s quick, nourishing, and endlessly versatile. She tops hers with eggs, lime, and red chili flakes for a bit of brightness and heat. While she admits she’s not much of a cook (her partner usually takes the lead in the kitchen), she’s happy to play sous chef. When it comes to snacks, she loves strawberries and pretty much any berry, gravitates toward “interactive” snacks like Chex Mix or trail mix, and has a soft spot for ice cream—especially a half-gallon of Blue Bell Homemade Vanilla, which she always keeps on hand. She swears by topping it with crushed Chex Mix for the perfect salty-sweet bite.

In this feature, I wanted to showcase Zoë in a delicious recipe, and avocado toast seemed like the perfect choice—especially since we haven’t featured avocado toast on Lhyme before. I added a fun twist with grated hard-boiled egg for a fluffy texture, a creamy avocado spread with fresh dill, and a spoonful of smoky, seed-packed lacto-fermented mustard from Natchez Trace Organics in Kingston Springs, TN. This mustard, blended with smoked chilies, adds a lovely depth and a touch of heat that pairs well with the avocado. A squeeze of lime, a sprinkle of sea salt and pepper, and a drizzle of crunchy chili oil over lightly toasted sourdough complete this dish beautifully. Check out the recipe below—it’s fresh, a bit unexpected, and full of personality, just like Zoë! 

 

Avocado Toast with Grated Egg

Ingredients

  • 2 large hard-boiled eggs, cooled and peeled
  • 2 slices of sourdough bread of your choice
  • 2 teaspoons avocado oil
  • 2 ripe organic avocados
  • chili crisp oil (I used S&B Chili Oil with Crunchy Garlic)
  • sea salt and freshly ground pepper to taste
  • 1 tablespoon fresh dill, chopped, and extra for garnish
  • 1 teaspoon stone-ground mustard of choice (I used smoky, seed-packed lacto-fermented mustard from Natchez Trace Organics )
  • Juice of 1/2 lime
  • lime wedges for garnish

Directions

  1. Heat avocado oil in a medium skillet over medium heat. Toast the bread on both sides for 1-2 minutes, until golden brown.
  2. Peel and slice the avocados.
  3. In a mixing bowl, mash the avocados and mix with the salt, pepper, mustard, lime juice, and dill.
  4. Spread the avocado mixture on each piece of toast.
  5. Grate one egg onto each slice of avocado toast using a box or microplane grater.
  6. Season the eggs with salt and pepper to taste.
  7. Drizzle each avocado toast slice with chili crisp, garnish with fresh dill and lime.
  8. Serve and enjoy!