It has swept the nation and is on menus everywhere. It’s the simplest idea, and has an endless number of options. It’s Avocado Toast.
Seriously, avocados, on a piece of toast. It almost seems too simple, but it’s a delicious treat, and a great breakfast, like I had this morning.
Now, when it comes to the avocados, I prefer them mashed. I know a lot of recipes and restaurants will serve sliced avocado on the toast, and it does look very elegant, but if you’ve ever tried to bite in to a piece of it, the avocado inevitably slips off. This happens on sandwiches too: the sliced avocado is the first thing to fall out, and, I mean, is there anything worse?
(What’s that you’re saying? War? Famine? Not having any avocados? Ok fine, yes, there are far worse things, but I still don’t have to like it.)
You can add anything to avocado toast, it’s so versatile. Cheese, spices, tomatoes, other vegetables, bacon, even eggs! The best part is that in the end, it’s still going to be delicious.
This is all you have to do: Toast some bread. Mash an avocado. Spread avocado on toasted bread. Add salt, pepper, a little olive oil, and then whatever else you want.
I recently bought some dried, chopped jalapeño peppers from Olivier Napa Valley. I’m so used to using red chili flakes it never occurred to me to seek out jalepeño flakes, but it’s the perfect accompaniment for the creamy, flavorful avocado. Just the right amount of heat for it.
Though, to be honest, I was so excited about it that I sprinkled way too much on and had to take some of it off and let my mouth cool down before I continued. It was like two minutes of torture as the remaining toast sat there laughing at my overheated tongue.
Warning: Heat wave ahead.
But the point is, this is a divine dish for any time of day and you should make it.