Avocado toast recipe

Avocado toast

Avocado toast has been invading the social networks for several years now.

Everyone knows about the bombardment we are subjected to on social networks, whether it's Malasaña corners, terraces in Barcelona and on my last visit to France I discovered that Parisian cafés compete in originality with wholemeal sourdough bread, the more or less mashed texture of avocado...crazy!

After having to pay an exorbitant amount of money in cafés and brunches for avocado toast, I vowed to make my own every morning.


Since then my favourite dinner is a very simple version, the avocado toast with roast chicken, which also allows you to finish it off with a piece of baguette, or even leftovers from the weekend's roast chicken.
the

Today I offer you my favourite version of avocado toast, the well-known avocado and poached egg toast.

As effective for competitive breakfasts as it is for sweet dinners. The combination of the roundness of the avocado, the crunchiness of the bread

The combination of the roundness of the avocado, the crunchiness of the bread, the crunch of the egg yolk trapped in the melting breadcrumbs...

I'm considering putting up a small barn with chickens so I can produce both the avocados and the eggs, but I think it would force me to pay more attention and I don't know if it's a good idea when I'm on a tight schedule everywhere I go, I usually write on this blog at 1AM.

What bread to use for avocado toast?

I had never paid so much attention to bread until my father-in-law started giving me culinary lessons on the ritual of bread in France, the crunch, the aroma of the crumb, the turgidity, the honeycombing and above all the fact that the pattern on the base does not have homogeneous dots, which is usually a sign that the bread is industrial.


The question of bread on toast has become a crucial issue for me. I prefer to use wholemeal bread, made with sourdough. The crumb is firmer and denser. It holds well and doesn't get too "wet".


The crust is very crispy, which makes a perfect contrast. If you have the possibility, you can also try smoked bread or corn bread. This adds extra notes that go perfectly with the avocado (and the egg!).


In any case, make thick slices and toast the bread. This way, you'll have a bread that retains its softness and is delicately crunchy on the edge...

Avocado toast recipe

•     Preparation time: 25 minutes
•     Cooking time: 5 minutes
•     Total time: 30 minutes

Ingredients

•     3 ripe avocados
•     4 eggs
•     1 thick peeled lemon
•     spice mix
•     4 slices of sourdough bread
•     Fleur de sel
•     1 tablespoon extra virgin olive oil

Tips for buying avocados

If you buy your avocados in greengrocers or specialised shops, we recommend that you first check the origin on the label, which is usually a compulsory description for traceability.


In Spain, the hass avocado season is between November and March, so outside this range, the typical rough black avocado will be imported.

We also encourage you to choose those that come with the "tail" as this way you can be sure that they will be less affected by fungus during handling.

However, we urge you to trust our quality and encourage you to share a box of avocados with your loved ones. On our farm we grow avocados all year round (many different varieties) and in this way we can provide you with the highest quality.

The best avocados to buy: You can buy avocados from our farm here.

 


Instructions



Prepare the poached eggs

• 
  
  In a saucepan, pour a large volume of water and add 1 tablespoon of white vinegar. Bring to the boil.
  
  Meanwhile, crack an egg into a saucepan.
  
  When the water is simmering, swirl with a wooden spoon so that a stream forms. Be careful, the stream should not be too strong, otherwise the egg may be damaged. Similarly, the water should simmer, but not boil.
  
  Carefully pour in the egg and let it cook for 3 to 4 minutes before removing the cooked egg with a skimmer. The egg is cooked when it rises to the surface. Immerse the egg in a bowl of ice water to stop the cooking process and then place on absorbent paper.

Prepare the avocado toast

•     Cut an avocado in half, remove the central stone and scoop out the flesh with a spoon, following the curve of the avocado to get as much as possible.
•     Pour the flesh into a bowl. Add the lemon juice. Mix so that the avocado does not oxidise. Add the flesh of the other 2 avocados. Add a pinch of salt and a pinch of spices (paprika) and the olive oil.
•     With a fork, mash the avocado to a smooth texture. There should still be a few pieces left.
•     Arrange your avocado tostatadas
•     Toast the bread. Spread each piece of toast with avocado, using a fork. Slightly mash the avocado so that it holds together.
•     Add one poached egg per slice. Sprinkle with the spices and serve immediately.

Nothing else, I hope to brighten up your breakfasts or dinners, if you feel like it send me your photos to share them on our profile @tiendadefruta.