Experimenting with Avocado Toast
I may be a millennial, but I'm a geriatric millennial, dagnabbit! I have never had that trendy hipster staple avocado toast before. I don't eat out often, and I don't think I've even seen it on the menu at any restaurant or coffee shop I have visited.
However, I found a leftover half of an avocado lurking in the refrigerator and threatening to go bad despite the valiant efforts of cling wrap toward keeping decay at bay. Time to experiment! After a quick check online, I decided to ignore the recipes I saw and just wing it. Easy-peasy! I doubled my ingredients, because I assume you don't have leftovers lurking in the dark.
- 1 whole avocado
- 2 Tbsp. Olive oil
- 2 Tbsp. Lemon juice
- Black pepper to taste
Mash everything together with a fork and spread on toast. Job done. This should produce enough for 3 or 4 slices. I used the Mother Thing's home-made bread, though, so you'll have no choice but to use an inferior substitute.
I'm sure there are innumerable ways to make this better. Next time, I think I will top it with a splash of salsa. And I should try again to make a proper sourdough loaf. Have you made avocado toast before? Share your secret ingredients in a comment below!
You're a millennial? I wouldn't have thought it.
I don't really associate food with an age, I guess I associate it with being good for me, tasty and enjoyable, or not. I love avocado on toast and have it often. I tend to do it for breakfast a lot.
I mash it up, but leave it chunky but and finely chop in a little mint (not too much), and red onion into it and mix in some crumbled feta cheese then slather it on buttered olive rye toast or some such legit bread. Sometimes I top with a couple poached eggs and sometimes not and occasionally I sprinkle very thinly sliced radish on top for it's pepperyness and crunch. Grind on some rock salt and black pepper and you're done. It all takes no more than about 8-10 minutes and is sustainable energy for much of the day.
Sometimes I do it for dinner too, as with this post below which pretty mush shows the above method. I've added bacon and mushrooms on the side to beef it up a little.
https://peakd.com/hive-120586/@galenkp/g-dog-cooks-breakfast-dinner
I'll be good on sourdough as you mention and is also good with some dukkha sprinkled on for another element of flavour and crunch. There's lot of ways to make this legit meal or snack.
I've been called an old soul on occasion. Much more often, I've been called immature.
There are things you buy at a restaurant that are way too expensive for what they are.
Like oatmeal, a waffle, or AVOCADO TOAST.
Take ¼ of an avocado, smear it on a toasted piece of bread. Charge customer $10++
Highway robbery is what this is.
At least I added 3 more ingredients! I charge $11!
Precisely!
Everyone has leftovers lurking in the dark.
We just...literally smash the avocado onto the toast and put salt and pepper on it, nothing more exciting than that XD
Though the kids have occasionally requested that I make guac (very basic avocado, lemon/lime juice, tomato, chilli, salt and coriander/parsley that's safe for my friends with a million food allergies, and slightly more complicated but still basic that plus garlic, red onion, and capsicum for those without food allergies) for them to put on theirs which I'll do if I was feeling like making it anyway in which case I just make a bigger batch (I have had it on toast but am happier eating it with rice crackers or a spoon).
I'm guessing from the closing that's a would do again? XD
I'll probably give it a try again. I just don't usually have avocados on hand. They usually get bought for a specific purpose and then are gone.
Sounds like the Mother Thing makes darn good bread.😁
Laughs, not a very bog fan of avocado.. Had too much as a kid
BUT
That little concoction with the olive oil and pepper, well that sounds amazing. Anything with black pepper goes well😎😎
!PIZZA
$PIZZA slices delivered:
@technicalside(1/5) tipped @jacobtothe