Here’s the thing about avocado toast, though… Yes, there’s a thing. As there is with any social phenomena, such as the avocado toast has become.
It doesn’t exactly require a Le Cordon Bleu certificate to make. Or a recipe, for that matter.
All you’ll need is bread of some kind (preferably something sturdy to hold up to the weight of the fatty fruit), ripe avocado and whatever you want to season it with.
The challenge of course, is finding a ripe avocado.
There’s a trick to finding a perfectly ripe one. I don’t know where I learned this but it’s never failed me; I obviously picked it up somewhere. Select an avocado that’s pleasantly plump, not too hard and still has the little tip intact. Pull it off. If the avocado is green underneath, it’s ripe! If it’s brown, it’s over-ripe. Put it back and choose another.
The Avocado Toast Infatuation Recipe
- 4 slices rye bread
- 2 pieces Small avocados
- 1 piece Lime for juice
- Couple of pinches of red pepper flakes.
- Coarse sea salt & fresh cracked black pepper.
- 4½ slices Haloumi Saganaki or Feta cheese
- sprouts or pea shoots To serve
- Place a pan over medium-high heat on the stove with a Tbsp or two of olive oil.
- As it heats, toast your bread. You can also smursh up the avocado, lime juice, salt and pepper in a bowl. Taste. Add more if necessary.
- When the pan is hot and the oil is glistening (but not smoking) , toss in the haloumi or saganaki and pan fry till golden, approx 2-3 minutes. If using feta, there's no need to fuss with the stove.
- Spread the avocado mixture on toasted bread, top with pepper flakes and cheese. Push down to secure. Finish with a few sprouts or shoots.
Related: Avocado Toast Recipes