I am NOT a food expert. I have no cooking credentials, but avocado toast is one of my specialties. It could be because it’s 2 base ingredients, but I am maintaining that I have special gifts in the cooking department. By gifts, I mean that I have literally no idea what I’m doing 100% of the time, rarely follow a recipe, but somehow turn out with really good food. #winning Ok, where was I? Right, avo toast. The first time I saw it on a menu was in Nashville. Adam and I were being touristy one Saturday and started at Crema. If you’re ever in Nashville, CHECK THEM OUT. Their avocado toast changed the breakfast game for us! We have been making variations of it ever since and it’s so fun to manipulate. To keep it basic b, I’ll let you in on a secret that less is more with this one. Adam loves to add olive oil, lemon juice, Sriracha and red pepper flakes to his avocado before spreading it on his favorite toast. As for me? I am all about that basic life. I mash 1/2 of an avocado (with a fork in the skin it’s in because I’m lazy and why not?) Once it’s smashed, I use my most favorite baby spatula to scrape every single ounce out of the skin and I fire up the toaster and make 2 slices of sprouted bread. I’ve used Ezekiel, but lately, I love the sprouted bread from Aldi. Way cheaper and I have no stomach issues from it. After the avocado is spread on my toast, I will make two over medium eggs in a frying pan, place them on top of the toast and sprinkle chia seeds and Trader Joe’s “Everything but the Bagel”!seasoning on top. Hot sauce if you’re fancy…. which I am.
Guys, please try this and tell me it’s not magical.