Avocado toast have become a stable brunch item over the years. So instead of just giving you one style of this toast, we thought we bless you with 3 different options. Here’s the names: Basic *itch, The Soft Boiled, and The Southwestern. Personally I’m a sucker for avocado toast so we hope one of these recipes floats your boat!
What’s the deal with Avocado Toast?
I’ve asked myself this question for years. It’s definitely a simple dish…..but I don’t believe its worth the price tag at trendy cafe’s and restaurants. With that in mind I’ve decided to make my own little swag of this trendy trend trend. Fun fact: Avocado toast has been featured on menus since the early 1990s. But, it did not hit the mainstream wave until the 2010s.
Avocado Toast 3 Ways
Now what we’ve all been waiting for….below are the deets and recipes for this trendy toast three different ways!
But before we dive in..just quickly want to point out that this toast is only as good as the bread you use. We recommend using one of the following: sprouted bread, sourdough bread, or pumpernickel.
Basic *itch
So we are going to start off with this avocado toast we call the basic *itch or citrus basic. To replicate the recipe you’ll need the following ingredients:
- Crunchy Bread
- Red pepper flakes
- Half an avocado
- Lime wedge
- Kosher Salt
- Fresh ground black pepper
First, cut the avocado in half, remove the pit. Then season with a pinch of salt and black pepper. Squeeze some fresh lime juice over the seasoned avocado. Next using a pair knife slice the avocado and then remove the sliced avocado to the crunchy bread. Using a fork, mash the avocado onto the piece of toast. As a finishing touch sprinkle a dash of red pepper flakes….boom you’ve just made the basic *itch.
The Soft Boiled
Sometime you just wanna jazz up the toast with a little extra extra. So follow the same procedure as mentioned in the previous section.
Making the Soft Boiled Egg
Let’s briefly discuss everything that needs to be executed for the perfect soft boiled egg. All it takes is a quick 10 minutes, into that jammy center is reality. First, bring a medium saucepan filled of water to a boil. As the water heats up, grab a large bowl and fill it with ice cubes and cold water. For save measures, go ahead and pull at the slotted spoon. When you notice boiling water, gently drop in the egg. Now lower the heat to a simmer and allow the egg to cook for 4 to 6 1/2 minutes. Using the slotted spoon transfer the egg to the ice bowl and allow to cool down for 2-4 minutes. Gently crack the egg on all sides and start peeling.
Cut the egg in halves and place them directly on top of the avocado toast. Just simply add a nice soft boiled egg on top and season with a little red pepper flakes, black pepper, and kosher salt.
The Southwestern
On to the last kicker….the southwestern. This one is my absolute favorite filled with cubed avocados (of course), radishes, cilantro, pickled red onions, chipotle mayo, and cotija cheese. This time around cut the avocado into dices and just scoop them onto the toast. Below I will go into details on how to make pickled red onions and the chipotle mayo.
The Chipotle Mayo
The key to a perfect chipotle mayo is the addition of chipotle in adobo sauce. I recommend making the chipotle mayo at least a day in advance. This would allow for all the flavors to fully develop. But if in a rush, just make the sauce and feel free to use it right away.
Using a food processor or blender add the following ingredients and blend well: (3) chipotles, 1 tbsp of adobo sauce, 1/2 juice of a lime, salt, pepper, 1 cup of mayo, 1 tsp garlic powder, and 1/2 tsp of paprika. Store in an airtight container and refrigerate.
Pickled Red Onions
Preparing pickled red onions is a very simple process. Using a mason jar add in the following ingredients: (2-3) black peppercorns, kosher salt, apple cider vinegar, granulated sugar, and a medium-sized sliced red onion. Stir everything well. Tightly close the mason jar. Next, refrigerate for 30 minutes or up to 72 hours before use. The pickled onions will be fine in the refrigerate for up to 3-4 weeks.
Interested in more Brunch Faves? Check out the links below…
Avocado Toast…Three Ways
Ingredients
Avocado Base
- 3 Avocados ripe
- 1 tsp Red pepper flakes
- Juice of 1 lime
- Kosher salt
- Freshly ground black pepper
The Soft Boil
- 2 Large eggs
- 2 Slices of sourdough bread
- Kosher salt
- Pinch of red pepper flakes
- Freshly ground black pepper
- Olive oil for brushing
The Southwestern
- 2 Slices of sourdough bread
- 2 Radishes thinly sliced
- 2 tbsp Chipotle mayo
- ¼ cup Pickled red onions
- 2 tbsp Cotija Cheese
- Olive oil for brushing
- Cilantro leaves for garnish
Basic *itch
- 2 Slices of sourdough bread
- Olive oil for brushing
Instructions
- For the base: crush the avocados in a bowl with a fork. Fold in lime juice, kosher salt, freshly ground black pepper, and red pepper flakes. Make sure the mixture still remains chunky.
- For the basic *itch: Brush the sourdough bread with olive oil and toast under the boiler. Spread the avocado base onto the toast.
- For the soft boil: Bring a saucepan of water to a boil. Carefully add the eggs to the water one at a time, using a slotted spoon. Cook the eggs for 6-6½ minutes. Transfer the eggs to an ice bath and allow to chill for 2-4 minutes.
- Gently crack the eggs all over and peel. Brush the sourdough bread with olive oil and toast under the boiler. Spread the avocado base onto the toast.
- Cut the eggs in halve and gently place over the avocado toast. Season the eggs with freshly ground black pepper, salt, and a sprinkle of red pepper flakes.
- For the Southwestern: Brush the sourdough bread with olive oil and toast under the boiler. Spread the avocado base onto the toast. Top with sliced radishes, cilantro leaves, pickled red onions, and cotija cheese. Drizzle on top the chipotle mayo.