I am clinging on to the last remnants of summer – California-grown Hass avocados. We are at the tail end of the Hass season (and being unapologetically California, I won’t eat Mexico or other imported varieties), and avocado toast is the perfect ode to avocado. Here I top it with a crispy olive-oil fried egg for a great Saturday brunch. In terms of seasoning, you can pretty much go in any direction – here I keep it really simple with some EVOO, lemon, red pepper flakes, flaky salt and pepper.
3 small avocados, smashed with the back of a spoon
1/4 tsp sea salt
Zest of half a lemon
1/2 tsp red pepper flakes, or to taste
Freshly cracked pepper, to taste
Splash of good extra virgin olive oil
Good bread, toasted
So simple – combine all ingredients. Smear on toasted bread. Enjoy. Yes, it’s really that simple. And I hope I just saved you the $8 if you had gone to one of these San Francisco joints. I probably spent less than $8 on ingredients, and had enough for about 4-5 servings.
This is such a satisfying and delicious meal – one that I could have over and over again. The avocado is creamy/buttery, and really doesn’t need much to give it a lift. The zest adds a nice zing of brightness, and a nice crusty bread adds good texture contrast. Yumm.
With autumn comes all wonderful things autumn… here are some of my favorites: