Recently, I notice a relatively new coffee house in my neighborhood that’s famous for Avocado Toast. It costs $10 for that particular avocado toast and there’ s a line of people waiting to order it— even on Friday late afternoon. At first, I thought, “what kind of avocado toast would cost $10? At that price, I can easily get an order of a decent lunch at most decent restaurants. Why would someone pay that much for a piece of toast, sea salt, mayonnaise and half avocado?” But people who waited in line argued that it was NOT JUST an ordinary avocado toast; it’s THE avocado toast with the perfect ripeness of avocado on an outstanding piece of toast that already spread with lemon aioli and drizzle with flake salt. They argued that it was worth the money and the wait.
I have no problem with 10-dollar avocado toast; in fact, I admire it. I won’t order it, but I admire the theory behind this simple perfect food. To raise a mediocre to the extraordinary, it’s quite a remarkable concept. It also emphasizes the idea that if you want to do something, no matter how simple it might seem, do it as best as you possibly can and the world will need it— just like that, the 10-dollar avocado toast is justified.
So, for this post, I challenge myself to create 3 different kinds of avocado toast’s worthy of my money & yours, which I call them fancypants avocado toasts. I would definitely spend $10 on any of these options, and I hope you would, too. I surely hope you try all of them before avocado toast goes out of style and is replaced with the new kind of avocado toast. I also am curious of which one will be your favorite. Mine? I love the eggy one for breakfast, the spicy one for lunch, and the poke one for dinner. 🙂
Until next post, have a wonderful AVOCADO TOAST day.
- 1 egg
- 1 oz. pancetta, cubed
- 1 perfectly ripe avocado
- 1 teaspoon of lemon juice (option)
- 1 naan bread
- a handful of grated cheddar cheese
- a handful of grated gruyere cheese
- leek flower, as preferred
- salt & pepper & olive oil, as needed
- Preheat the oven to 400F.
- Fried the pancetta until crisp, drain & set aside. Use the same oil to fry the egg; heat the oil to medium-high heat to fry an egg, set aside.
- Sprinkle both cheeses on naan and heat in the oven for 5 minutes. Meanwhile scoop up avocado into a small bowl, then add lemon juice to prevent avocado from browning.
- Arrange fried egg, avocado on cheesy naan; sprinkle with salt & pepper; top with pancetta & leek flower. Serve immediately.
- 2 lbs. of chillies combination (basque sweet peppers, shishito peppers, padrón peppers)
- 3-4 fresh cayenne
- 5-10 cloves garlic
- 5 anchovy fillets
- 1 tbsp. pink salt
- 2 tablespoons fresh-squeezed lemon juice
- 3 tablespoons white balsamic vinegar
- 1 tbsp. ginger paste
- 1 tbsp. lemongrass paste
- 1/2 cup olive oil, for sauce & extra for roasting
- salt & pepper, as needed
- Preheat the oven to 400F.
- Roast all chilies & garlic with olive oil, salt & pepper for 15 minutes. Set aside to cool down slightly.
- Put all roasted chilies, garlic and the rest of the ingredients, except olive oil, to the food processor; drizzle the olive oil while blending until well-combined. (Make 4 cups) Ladle into sterilized jar & keep in the refrigerator.
- sourdough bread, sliced
- grated gruyere cheese
- four chilies sauce
- fresh yellow tree oyster mushroom
- avocado, sliced
- fresh-squeezed lemon juice
- Preheat the oven to 400F. Spread the cheese on the bread & heat in the oven until melted.
- Add the sauce, and top with avocado slices & fresh yellow tree oyster mushroom. Drizzle with pepper. Serve immediately.
- I don’t give the exact measurement because they are all per your liking.
- 2 small baguettes, halved
- 4 oz. albacore or yellowtail tuna, diced
- 1 tablespoon fresh-squeezed lemon juice
- 2 tablespoons ranch dressing
- 2 tablespoons premade olive tapenade
- 2 avocado
- salt & pepper, per liking
- Combine tuna with 1/2 tablespoon of lemon juice, salt & pepper, and let marinate for 15 minutes. Mash avocado with 1/2 tablespoon of lemon juice, salt & pepper; set aside.
- Spread the baguette with avocado mixture, ranch dressing, olive tapenade, and marinated tuna. Serve 4.
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