Nothing is better that a great slice of bread topped with ripe avocado! This is a breakfast that my mother, Christine Stanley, fed me as a child. Living in California, we are blessed to always have avocados in our markets. There are all kinds of varieties seen during the year and avocado has it's own characteristics, ripening, and taste. The column on the left has a link to the Avocado Organization where you can learn about all the choices in avocados.
bread of choice
crushed red pepper flakes
salt & pepper grinders
Select a ripe avocado, slice in half and set aside.
If preparing only for one person, wrap the half with the seed still seated in some plastic wrap and refrigerate.
Select your favorite bread... today I'm using Alvarado Street Bakery Sprouted Barley Bread.
Toast the bread.
Warm the Plate
While the toast is toasting, run hot water over the plate you will be using to get it warm. This is where a warming drawer filled with plates would be fabulous. Then I could just pull out the hot plate and my toast would stay HOT!
When the toast is ready, scoop out the avocado flesh onto the toast and with a fork, smash the avocado all over the toast.
Season the Avocado
Add seasonings of your choice to the avocado. Salt, pepper, Mrs. Dash, Chipotle Tabasco, whatever you like.
I've made my coffee before I start the Avocado Toast preparation so I can sip it between bites. Fast, easy and really GOOD!
Add some sliced onions and a tomato slice for a variation or open faced sandwich.