I just want to say: Avocado Toast

" I just want to say: [insert thought here]" -Nora Ephron

The late, incredibly great writer and film director, Nora Ephron wrote a number of essays beginning with this phrase. It's a brilliant tool to talk/write about any random thing that is on your mind. Avocado toast has been occupying my thoughts lately. So,

 "I just want to say: Avocado Toast"

If it appears on the menu, I am always curious to see how it will be prepared. It's one of those things that can go incredibly well or be completely lackluster. So often, it disappoints. But that doesn't stop me from trying. I am an eager believer at least before my meal arrives at the table. 

Don't present me with a small bit of mashed avocado that is likely just guacamole slapped on a toasted piece of bread. Let's be creative here. After all, just because it is called, "Avocado Toast" it does not have to be just avocado smeared on a crispy vehicle. Does it?

One local breakfast restaurant serves their version with a drizzle of balsamic syrup. A nice touch. I still feel the need to add a poached egg on top to liven things up a little more. Some may say that adding embellishments to the fruit and carb combo is not true "avo" toast. I don't care. I need more excitement in my life.

Where did the idea for smearing avocado onto bread come from? Some say it was the Aztecs thousands of years ago others claim it was an Aussie restaurant entrepreneur who made this brunch staple famous. Either way, I just want to be inspired, excited to dig in to something new and different. Is that too much to ask? 

I will keep searching until I find the place that serves the ultimate Avocado Toast. Until then, like so many other things that I find to be less than stellar, I will have to create it myself. Alone in the kitchen  with my own version of a fancy avocado toast.

Avocado Toast

Ingredients:

2/12 cups water 

1 tablespoon white vinegar

1 egg 

1 piece bread of choice

olive oil

1/2 ripe avocado

sea salt

1 wedge lemon

balsamic syrup

1 small tomato, diced (one Campari tomato is the perfect amount)

microgreen sprouts, pea shoots, etc.

black pepper

hot sauce of choice (optional)

Set a small pot of water (approximately 2 1/2 cups) on to boil. Add 1 tablespoon white vinegar. Once the pot of water comes to a boil, decrease the heat so that the water remains at a steady simmer.

Place bread in toaster and toast to desired doneness. While bread is toasting, slowly drop the egg into the simmering water. Move it gently around with a slotted spoon so that it does not stick to the bottom of the pan. Set a timer for 4 minutes. Place a folded piece of paper towel onto a small plate for when the egg has completed cooking, set aside.

Remove bread from toaster, place on serving plate and drizzle with olive oil. Slice the avocado in half and scoop out the flesh of one half. Discard the skin. Slice the avocado and fan out the slices on the toasted bread. Sprinkle with sea salt and squeeze the lemon wedge over the slices. Reserve the other half, leaving the pit intact and smear it with olive oil to help to prevent browning. Place in a covered container in the refrigerator for another use. 

After 4 minutes, check the egg for desired doneness. Remove the egg from the simmering water with a slotted spoon and place the egg on paper towel lined plate.

Drizzle the balsamic syrup over the avocado slices. Place the now dry egg onto the avocado slices. Sprinkle with sea salt and add the diced tomato over the toast. Garnish the toast with sprouts. Season with black pepper. Serve with hot sauce. Enjoy your masterpiece!