Ok these days every place in New York with Brunch Menus trying to ride the edge of cool is putting an avocado toast on their menu.
And why not the simplicity and rich taste combinations you get from humble ingredients make for a delicious and hearty brunch or breakfast dish.
I offer up my version of this dish as an homage to all the delicious egg dishes being prepared by chefs in brunch establishments all over the country. It's an easy homemade dish as well and will thrill kids and adults alike. Plus it's pretty healthy minus the bacon. Avocado is a good source of protein and healthy fats. However to achieve a really good avocado toast I find it's really about layering flavors down to seasoning the toast that achieves a really great version of this dish. Let me break it down for you.
Take two pieces thick cut bacon and bake at 400 degrees till done about 10 mins. Cook till desired doneness
Generously Butter 2 pieces of 12 grain bread and season with herb seasoning salt (there are several of these you can buy on the market. I use an Italian version with thyme and rosemary in it)
Turn on pan and grill the bread over medium heat till toasted and golden brown. Hold warm
Fry an egg sunny side up (I used a metal mold to make the shape more concentrated) Salt and pepper the egg before assembling.
Mash 1 ripe avocado with 2 tablespoons sour cream (can leave out) and season well with sea salt (Maldon), and red pepper flakes to taste
To assemble cut one toast in half and palce on plate on either side of the full piece of toast to form a nice shape. Spoon Avocado mixture onto each piece of bread
Top with Egg in the center and garnish with the two bacon strips criss crossed like the picture above to one side of the yolk.
This makes one serving