I’m about a year late to this food fad, I realize—it was only recently that I tried this crazy brunch sensation myself, and inadvertently at that! But lo, I found delicousness and immediate love upon first bite! Simultaneously creamy, crunchy, bready, avocado-y, salt-and-peppery, EVOO-y all at the same time! Palatable heaven in the form of a very expensive piece of toast.
Toast is often seen as a breakfast item, but I couldn’t wait a whole week to have it again, so weekday dinner it was! I’ve already gushed over my personal love of avocados, but I also have a strong inclination for carbohydrates and can never resist good bread (or pasta or noodles or potatoes… carbs in general). Thus, this combination comes as a welcome any-time-of-day snack or meal option, in my opinion.
Ten minutes at the grocery store to grab some fresh bread and produce, plus ten more minutes of prep in the kitchen yielded a tasty treat that I’m now excited to make again and again…
So instead of shelling out $10 for a single slice of toast (Cafe Gitane’s now well-known price tag of $7.25 + tax/tip), I would like to introduce to you my own budget version that is both simple and flavorful.
- 2 slices of bread, toasted
- 1 ripe avocado
- 1 tbs lemon juice
- 3 tbs olive oil
- 1 roma tomato
- sea salt
- cracked pepper
- Drizzle olive oil (~1/2 tbs) over each slice of bread then toast until slighly browned and toasty, or to desired toastiness.
- Cut avocado in half lengthwise. Score with knife, and scoop out avocado meat into a bowl.
- Add lemon juice and 1 tbs olive oil to bowl and mix/mash into avocado.
- Divide mashed avocado between the two pieces of toast and spread to cover the surface of toast with a fork.
- Optionally, add slices of tomato (or other topping) to each piece.
- Drizzle olive oil (~1/2 tbs) over each piece, and then sprinkle fresh cracked pepper and sea salt on top to taste.
- Slice each piece in half to serve. Enjoy!
- Other topping ideas: crushed red pepper flakes, fried egg, shaved parmesian, prosciutto, lox
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