AVOCADO TOAST
I have a confession. I've hit PEAK millennial status recently and have begin ordering $20 avocado toast in restaurants for breakfast. I'm not proud of it but I can't deny its DELICIOUS AF.
When the avocado toast craze started to sweep the nation by storm I of course turned my nose up at it. Why would I pay $15+ for smashed avocados on bread in a restaurant?? Well fast forward to a couple of weeks ago when I went to my favorite coffee shop, Double Dutch Espresso in Harlem to catch up on some work after a 3 hour long meeting and I was starving. Avocado toast was on the menu and I said hey.. why not. After devouring this fresh and amazingly delicious avocado toast with lemon and feta cheese, I was hooked. I had another version again, this time at my job for breakfast and I devoured this one too. I’m embarrassed to say it but I am now a avocado toast lover. Give me all the avocado toast. I know it’s silly and incredibly easy to make but of course... I had to make my own fab version.
Whether you add eggs, greens, or simply chili flakes and EVOO, avocado toast is a quick and easy meal that just goes really well together and it fits in at any time of the day.
To start, you need the freshest ingredients and good bread. My local market had avocados 5/$5 recently so of course I couldn't pass that up and as for bread, I personally love a thicker texture so I used a soft brioche like roll. Your toppings can vary from your personal favorites but I kept it simple and used ripe tomatoes marinated in lemon juice and my favorite flaked salt.
I specifically opted for a semi-firm avocado because I wanted some texture in every bite, and to garnish I added a tiny bit of the Everything But The Bagel seasoning from Trader Joe's. I decided to poach a egg on top but I also like soft scrambled eggs on avocado toast as well.
Fab Avocado Toast
1 avocado
1 plum tomato, seeded & small diced
1 soft piece of bread, cut in half lengthwise
fresh lemon juice
salt
pepper
egg, if desired
In a skillet over medium heat with a small amount of butter, lightly toast bread evenly on both sides. When the bread is browned set aside and allow to cool. On a flat surface cut both ends off of your tomato, slice in half and scoop out seeds. Slice the tomato length wise, then turn and slice across, making small dices and add to a bowl. Add fresh lemon juice to minced tomatoes and season with salt and pepper to your liking.
Smashed Avocado: cut avocado in half, remove the inner seed and scoop out of skin. With a fork, mash avocado with desired amounts of lemon juice and salt and pepper in a bowl.
Sliced Avocado: cut avocado in half and remove the inner seed. Remove the skin, place on a flat surface and sprinkle a few drops of lemon juice on the avocado so it doesn't begin to brown from oxidation. Slice avocado across in thin slices.
Spoon smashed avocado on bread and then top with marinated tomatoes and an egg. If using sliced avocado, layer avocado slices on top of bread and spoon on marinated tomatoes.
Serve immediately.