Avocados make the world a better place and if I may say so, I do believe they’ve revolutionized the toast game. Toast will never be the same. Buttery avocados mashed onto bread? Nothing beats it. Also, you can’t really mess it up. Top literally ANY ingredient on avo toast and it will taste better than anything you’ve had all day (slight exaggeration but you get the point). And I know we all have our iterations of this infamous toast, whether it be avocado-only or heavily-topped with secret ingredients, but my favorite is Cafe Gitane’s in NYC. They’ve created the perfect balance of avocado to bread to yummy toppings. Although I’ve tried recreating it’s goodness, my replica is certainly not up to par with theirs. BUT it’s pretty dang good so I thought I’d share!
Here is my step-by-step guide to avocado toast:
While your bread is toasting, grab these ingredients:
extra-virgin olive oil
sea salt (or any other coarse salt)
With a fork, mash half of a ripe avocado on a piece of toast. YEAH, go crazy, use a WHOLE HALF.
Drizzle a spoonful of good olive oil over the mashed avocado.
Squeeze lemon juice liberally over it as well.
Sprinkle coarse salt over it. Go ahead, one more dash of salt.
And finally, the real kicker. A few pinches of chili flakes. Now my chili flakes are pretty tame so I need quite a bit to get some heat. If your chili flakes are hotter, use less.
And voila! Buttery avocado, tart lemon juice, and that heat from the chili flakes – ahh perfection in a bite. Repeat all steps again for toast #2. (everyone needs toast #2).
Breakfast is my absolute favorite. On weekends, Kyle and I typically indulge in stacks of pancakes, piles of hash browns, and gourmet omelets. Because it’s usually so heavy, we almost always need a nap by noon. Lately, I’ve been taking a lighter approach to weekend breakfasts and trying new things that are equally healthy and delicious. Here are two of my favorites:
- Blueberry Maple Quinoa: I mix cooked quinoa with a little almond milk (or soy, if you prefer), add a few generous swirls of maple syrup, and top with fresh blueberries (original recipe found here). First of all, I love quinoa in any shape or form but adding maple syrup to it is kind of amazing. It’s a new take on cereal and has become one of my favorite go-to’s in the morning.
- Avocado Toast: I’ve been really mad at avocados lately because they’ve been so darn expensive. But this past week, they went on sale for the first time in AGES!! I got so excited, I loaded up big time. Now I can have avocado toast anytime I like! My favorite thing to do is toast whole wheat english muffin and spread a thick layer of ripe avocado on it. I sprinkle a little salt and cracked black pepper for added flavor. I eat it just like that! Or, if I’m a little hungrier (which is pretty often), then I add a fried egg on top. Breakfast perfection, I swear!
There are times when I love an over-the-top outfit or a rich, hearty meal (i.e. fried chicken and biscuits in Portland…twice). Other times, I only think about the simplest of pleasures. Avocado toast. A basic, yet effortless LBD. An oversized denim shirt. Fluffy white sheets.
Especially on this rainy day in Los Angeles, all I need are simple things.
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