A Bitten Word Recipe
Here's a breakfast item we've been making for ourselves a lot this spring. Inspired by a delicious appetizer we ordered last year at Cork Wine Bar here in D.C., we decided that avocado on toast sounded pretty yummy for breakfast, too.
To find our perfect avocado toast, we played around with different variations of this dish. Cork actually drizzles theirs with avocado oil, which is delicious if you happen to have some (but pricey and probably not worth buying if you don't). We even tried a drizzling hot bacon grease over these, but it was just too much (yeah, we said it).
Also, make sure your avocado is nice and ripe -- if it is, you'll be able to spread it like peanut butter. How do you know when it's ripe? Look for skin that's turned uniformly black (green skin means it's underripe), and tender fruit that gives easily in your hand. You'll probably want to buy them underripe at the market and let them ripen for a few days on your kitchen counter.
Oh, and if you have really good olive oil, now is the time to break it out. Per our New Year's Culinary Resolution, we've been experimenting with better-quality olive oils. Maybe we should write a post about that sometime? Anyway, for finishing touches on a dish -- especially when it's as simple as this one -- high-quality olive oils really do make a difference.
It's a simple but really delicious (and healthful) (and vegan) breakfast. The creamy, rich, fatty avocado will satisfy you 'til lunch, and the chile pepper flakes keep things interesting. We love the crunch and the slight sweetness of the pistachios.
It's a great way to start the day.
Avocado Toast with Chile Flakes
A Bitten Word Recipe (inspired by Cork Wine Bar)
Makes 2 servings
2 pieces whole-wheat or multigrain bread
1 ripe avocado
2 tablespoons olive oil
chile pepper flakes (crushed red pepper)
2 tablespoons chopped pistachios (optional)
Toast the bread. Separate the avocado by slicing lengthwise all the way around; twist to separate, and then remove and discard the pit.
When toast is ready, spread half the avocado on one slice by scooping the fruit out of the peel with a spoon. Repeat with the second slice of bread. Drizzle with olive oil, and sprinkle with salt and chile pepper flakes to taste. Top with pistachios, if desired.