AVOCADO TOAST - 2 WAYS
Let me show you how to make avocado toast that is better than any you’ve had at a cafe or restaurant.
2 servings, 10-20 minutes (depends on eggs)
Ingredients:
1 avocado
1 lemon or lime
2 slices of fresh bread, toasted, or substitute with 2 rice cakes
2 eggs
Salt
Pepper
Optional: Arugula, Red Pepper or Chili Flake, Sriracha, Everything Bagel Seasoning
The Blistered Peppers Take:
OK, so we can all admit avocado toast is a bit basic, right? But is there anything wrong with that? I mean avocado toast is amazing. It’s super easy to make, full of nutrients, and can be eaten for breakfast, lunch, or really any time of day.
Here’s the thing: I will never order avocado toast when out at a cafe or restaurant. The avocado “mash” is almost always premade, or overly mashed and not chunky, or lacks flavor/salt. This homemade version is anything but lackluster, primarily because it is packed with flavor! And, like most Blistered Peppers recipes, it’s VERSATILE AF. I’ve said this before but when you’re creating meals with so few ingredients, Every. Ingredient. Counts! And so, they need to be high quality and/or fresh. For this we’re talking eggs and avocados.
Avocados: My go-to avocado is always hass. I don’t have a full explanation for why, it’s just always been hass for me. How do you pick an avocado? To me, there’s two ways. Either you pick them up the day you use them or you get them the day of your weekly grocery store pickup. If you’re grocery shopping and you don’t plan on using your avocados for a few days I like to pick them unripened. This means go for the green hard avocado. When you get home, throw them in a bowl on the counter and over the next few days they’ll ripen to perfection, I promise. If you’re picking up avocados to use them day of, they should be brown/black in color and your thumb should be able to feel the slighted “smush” not a full on mush. Not the feeling of an air pocket. You should be able to feel the flesh of the avocado under the skin and it should be just smushy enough. Cut that open when you get home and it will be bright green and ready to eat. (I’ll do an avocado tutorial one day soon to show you).
I’ve given you my take on eggs before, give it a quick read in our Spanish Tortilla recipe.
Lots of people inquire about my rice cake substitute. And I’m telling you it really changes things up. Let me know what you substituted, what you added. Tag me in a picture! I can’t wait to hear what you think.
Steps:
Using a small bowl or molcajete, mash 1 avocado with a dash of lemon or lime juice, and add a heavy pinch of salt and pepper to taste.
Slice two pieces of fresh bread and lightly toast. Alternatively, use two rice cakes (my favorite are Lundberg).
Meanwhile…
Option 1: Fried Egg: using a small pan over medium heat, fry the eggs in a little bit of olive oil or butter for about 1-2 minutes, then flip the eggs and immediately turn the heat off. This will allow the white to continue to cook but leave a bit of a runny yolk.
Option 2: Jammy/Hard Boiled Egg: place the eggs in a pot, cover with water, and bring the water to a boil. Once the water is boiling, turn off the heat, and cover the pot with a lid. Leave the eggs from anywhere between 5-10 minutes - 5 minutes will give more of a jammy egg, 10 will be hard boiled with a cooked yolk. At the desired time, remove the eggs from the water (use tongs!) and place in a bowl filled with ice water. Let cool. When ready to serve, peel the shell off the eggs - then cut them lengthwise, slice crosswise, or GRATE!
Assemble toasts! First spread a large spoonful of avocado mash onto the toast/rice cake, then top with everything bagel seasoning, red chili flake, sriracha, or all of the above! I like to add a handful of arugula on top for some fresh greens. Finally, top with an egg and some more salt and pepper.
