Remember way back when my Breakfast Taco was on Buzzfeed ? That was a fun, hot second of foodie fame. Now enter…The Avocado Toast.
I know, I know. Another avocado toast recipe? This is certainly nothing novel as it seems to whole country is already privvy to the mesmerizing simplicity and deliciousness of avocado toast . However, after playing with countless variations, I finally whipped up a homerun that hits the spot every single time. After taking one bite of it, my husband even claimed that this was his new favorite breakfast. 17 avocado toasts later…still is. What sets this apart is that I take perfectly ripe avocados and whip them with olive oil, salt and pepper until perfectly smooth. When topped with an over-medium (or fried) egg and a little sriracha for heat, I’d say the bases are all covered.
Buen provecho, y’all.
- 2 pieces of fresh, whole grain bread (or whatever your favorite bread is)
- 1 clove garlic
- 2 avocadoes
- 1 Tablespoon + 1 Tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- cracked black pepper
- 2 eggs
- sriracha, homemade or Huy Fong brand
- Toast bread in a toaster or toaster oven. Rub with garlic clove. Mash avocado with 1 Tablespoon olive oil, salt and pepper until creamy and smooth. Spread onto toast.
- Make eggs to your liking. I like over-medium eggs with this. Heat 1 Tablespoon oil in a nonstick skillet over medium heat. Crack eggs and cook until the white is almost completely opaque.
- Slide egg onto the avoado toast, add some sriracha, more salt and pepper and serve hot! You could also throw a little bacon under the egg.