April 27, 2012

No-Guilt Avocado Toast


Making an effort to eat locally and seasonally is often a source of debate around here. Damien devours bananas. Carrie devours avocados. We are very good at rationalizing why this is ok.

Mainly, it's fruit that causes the issue. (Yes, avocado is technically a fruit.) The honest truth is that, we're only human, and sometimes we just want to eat a mango. We still try our best to be conscientious consumers - for example, only the other day I bought bags of frozen fruit for the first time. Harvested at their peak and then frozen, they're a great way to eat berries all year round, minus the guilt.

It's not like I fill a basket with pineapples galore every time I go shopping, but, there are some fruits that I just can't quit, and for which there is no frozen solution. Enter the avocado. So unlike any other fruit or veggie out there, it's irreplaceable. Not to mention, full of the beneficial fats that we should be eating. Just like its fruit comrades, it's chock full of vitamins and fiber and other good-for-us stuff that we just shouldn't ignore. And so - I ask you - in a world where there is just so much over-processed, dubious food for sale - do we really have to give up healthy fruit too? I think no. Just be mindful.

On a birthday-breakfast jaunt this week, a dear friend took me to one of her favorite spots, Iris Cafe in Brooklyn Heights. Simple and laid-back, they are doing everything right. I had the avocado toast with a soft-boiled egg and I can tell you that it was mind-blowing and that I've been thinking about it ever since.
All I keep thinking is, why didn't I think of that? 



And so for lunch today, I had to recreate my own version. My take is very similar to the one they serve up at the cafe, except where they give the toast a schmear of dijon mayo, I substituted just dijon mustard. Straight up. It offers a welcome spicy kick that cuts through the fattiness of the avocado and runny egg yolk. It's super easy and satisfying - perfect for a lazy weekend breakfast/brunch/lunch/snack.



What you'll need:
1 avocado, ripe
1 slice of toast
1 egg
A schmear of dijon mustard
salt and cracked black pepper

Get your room temperature egg into a pot of cold water. Bring to a boil and when it simmers, turn the heat off - leaving the lid on the pot and the egg sitting in the water for 4 minutes for soft boil, 6-7 minutes for medium boil and 10-11 minutes for hard boil.

Remove and run under cold water to stop the cooking, especially important for soft boil. Peel the shell gingerly- so as not to break through the egg. {tip: peel the egg while it is submerged in cold water, it helps get the shell off}

Cut the avocado in half, removing the flesh and smashing it in a bowl to create a rough-mash. Season with salt and black pepper.

On your toast, slather with dijon mustard, and then a layer of the mashed avocado. Top with a sprinkling of salt and black pepper.

Crack open the egg on the same plate, so that the yolk runs into the avocado toast. Season.



More tips:
Its a good idea, whenever you are boiling eggs, to start them at room temp. It helps ensure that they cook evenly and they are much less likely to crack while cooking.
A ripe avocado gives slightly when you press firmly into its skin - and the bit of stem still attached comes off quite easily.

4 comments:

  1. This looks gorgeous. I love the egg, it seems just perfect !

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    Replies
    1. Thank you! A soft-boiled egg yolk is nature's perfect sauce.

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  2. man, i wish they grey avocados in italy! alas, i'll have to wait until i'm back in the states. but this looks. so. good. isn't a soft boiled great on so many things?

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    1. I am astounded that I haven't thought of the avocado, soft-boiled egg combo before now - it is just so darn good. I'm sure you are surrounded with quite an assortment of other fresh fruit in Italy - although there is nothing quite like an avocado!

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Thanks for sharing your thoughts!