Avocado toast
Do you remember the ridulousness that resulted a few years back when Nigella Lawson (BBC’s domestic goddess) posted a “recipe” for avocado toast? Her fans were all a twitter… “Why, avocado toast isn’t any kind of recipe at all!” They were right. Sort of.
When my brain has had time to wander, I’ve thought a lot about avocado toast. (Sad, right?)
There are two players in the game, three if you count the egg, which I am including today.
The avocado – I eat with my eyes, so if you’re going to slice it, it had better be blemish-free and gorgeous. I’m not into avocados that have stored for days and days in the refrigerator to stay “fresh” – certainly edible, but graying and spotting in the meantime. Some prefer smashing the avocado, which is fine, and works particularly well for less attractive avocados. The additives? Salt is a must, pepper is optional, and I always add a squeeze of fresh lemon juice.
The bread/toast – You can use any kind of bread - sourdough, wheat, sprouted, or my favorite, Portland French, which has a beautiful texture and flavor. Even soft breads can crisp up nicely in the toaster. Remember though, the better quality the bread, the tastier the end result.
And the egg – A sexy egg is an egg with a runny yolk. It adds richness and a creaminess that pulls the whole thing together. Some people, myself included, oftentimes prefer an egg fried over-hard, which is perfectly allowable, too. Where the egg is concerned, beauty is in the eye of the beholder, or in this case, the consumer. And another note: adding an egg makes this easy meal into a meal with sustenance.
Can I just say that I used enormous amounts of self-control to not devour these while photographing. This was breakfast this morning, brought to you two ways. Enjoy!