Avocado Toast...Three Ways
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.
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.