If you look up the history of avocado toast, you will see various claims from Sydney to New York and a few places in between, saying they were the first to bring this Instagram sensation to the table. There are even notes pointing to the origin in Mexico, where the growth of avocados is most known for and started as avocado on a tortilla. No matter where this creation began, which we can assume was more than a century ago; the delicacy has become a favorite worldwide. I often order it from the menu and certainly duplicate it at home. In fact, it is one of my youngest daughter’s daily routines to begin her day with avocado toast.
Avocado toast can is either with a mash or sliced bits of this smooth, creamy fruit. It may have eggs on top or stand on its own. It can be fancy with additional details of seeds, sprouts, truffles, and so much more. There doesn’t seem to be a wrong way to enjoy it.
At home, we like to make it with a mash and add the eggs. I know I will always have these basics on hand, and when I go out, I sample all the incredible chef creations. I recently had an avocado toast in Austin, Texas, that had sprouts and pepitas with goat cheese topped with eggs over easy. The toast pictured was eaten in Washington, D.C., and used quail eggs and truffles. I’ve eaten it in Europe and of course my beloved Australia. Today, I will share our simple, quick take that will have you seated and eating in minutes.
How to Make Avocado Toast
1 small to medium ripe avocado
1-2 slices of bread. We use gluten-free due to my daughter’s dietary needs, but your favorite bread will do. I prefer thick multi-grain bread with seeds in it.
1-2 large brown organic eggs. If you have fresh from the farm eggs, that is even better.
Coarse ground black pepper
Pink Himalayan Sea Salt
Lemon Olive Oil. We use California Meyer Lemon Olive Oil.
Bring a small pot of water to boil. Add the eggs and cook for 5 minutes. You can opt to poach or fry, but we like a quick, easy, soft boil. Run under cool water and set aside.
Cut the avocado in half. Remove the pit and scoop out one-half of the avocado into a small bowl. Mash the avocado with the back of the fork or an avocado masher—season with sea salt and pepper.
Toast your bread. While bread is toasting, gently peel your eggs.
Spread toast with your mash. Drizzle lightly with some of the lemon oil. Place egg on top of toast and cut the egg in half to expose the yolk. Hopefully, it is nice and runny.
Season with additional salt or pepper as desired. Or add some of your other favorite seasonings, such as hot red pepper flakes or seeds.
Enjoy! It serves 1 to 2 depending on how much you want to indulge.
Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.
She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds. Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind. She and her planners believe in getting to know the traveler to ensure they have a vacation to remember. With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.
Lisa RossmeisslPassport for Your Palate-Avocado Toast