Avocado Toast

Who doesn’t love avocado toast. With a million variations and counting, there’s no real hard and fast recipe, just general notions and ideas of what can be done.

The main thing I always stress is: buy good avocados, good bacon, and great bread. The last thing you want is mealy avocado, a gritty egg, and thin stringy bacon on soggy white bread that collapses under it. So choose your bread wisely. I’m always a fan of sourdough for avocado toast. As I mentioned, don’t skimp on the bacon! You want juicy thick cut bacon, vs the paper thin flavorless crispy strips. While you’re splurging – buy the good spices. Let’s face it, you’re not eating avocado toast because you’re on a tight budget, so you may as well do it right.

I really like Dukkah spice and cumin on my avocado toast! It adds a spicy and savory zing to the richness of the avocado. Also, it’s best to not over mash the avocado. Texture is a good thing when it comes to avocado. It stops it from tasting like greasy mush and keeps it feeling a bit more firm and substantial.

Like everyone else, I’ve had more variations of this dish than I can recall, but my favorites are always the ones topped with egg. It adds a layer of complexity to the flavor and is a hearty treat that carries you into midday. That said, you could easily swap for a gluten free bread or drop the egg for a vegan option.

Whether you’re making this for yourself or serving it for brunch, consider pairing it with a fizzy adraki nimboo pani to make it all around tasty and better than any cafe serving a poor version of both for nearly triple the $$$.

Avocado Toast

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 4 strips thick sliced bacon

• 1 tsp cumin seeds

• 4 eggs, poached

• 4 slices of bread

• 2 avocados

• Salt, to taste

• Black pepper to taste

• 2 tbsp dukkah spice

Directions

• Cook:
• Cook bacon and set aside.
• Place cumin in a dry pan and roast over medium heat till it turns a deep brown. Set aside to cool.
• Set eggs to poach.
• Toast bread.
• Mash:
• Simultaneous to eggs poaching and bread toasting, mash avocado coarsely.
• Grind cumin.
• Salt, pepper, 1/4 tsp cumin, and add 1 tsp of dukkah spice and set aside.
• Assemble:
• Spread a generous layer of avocado mix on the toast.
• Top with bacon and poached egg.
• Serve:
• Sprinkle additional dukkah spice and serve immediately.

Notes

• To make vegan – do not use egg or bacon
• To make gluten free – use gluten free bread

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