Friday, February 26, 2016

My Avocado Toast Recipe

If you follow me on Instagram, you'll probably know by now that I am lover of all things breakfast/ brunch related. It's hands down my favorite meal of the day, and I'm very thankful to live in a city where I can go out and feast on some of the tastiest ones out there. But just as much as I love going out to eat, I also love cooking it at home. Few things make me happier than a lazy morning in filled with coffee, a tasty meal and some Netflix. I actually used to work in a deli where I would make a whole menu of breakfast items all the time, so a lot of it comes back to use when I make myself food as well. Breakfast burritos, sandwiches, omelettes, scrambles....all that good stuff.

One of my personal favorites is avocado toast. LA really loves their avocado toast, and there is a whole myriad of places around town where you can get some pretty amazing versions of it. The Butcher's Dog in Venice is definitely one of my favorites - I especially love their avocado toast eggs benedict, which is literally two of my favorite breakfast dishes combined. As amazing as it all is, however, nothing makes me more satisfied than the version I make for myself at home. It's super easy, quick and you don't even have to get out of your pajamas! Oh, and it's delicious too. 

Here is a very simple yet tasty recipe for avocado toast. Hope you guys like it just as much as I do!

-Sourdough bread (I prefer a loaf with thick slices)
-1 avocado
-Crushed red pepper
-Black pepper
-1-2 eggs, depending on how hungry you are
-Tapatio for extra flavor (Optional)

1. Get a small saucepan of water and put it on to boil.

2. While the water is heating up, get two pieces of bread and toast them. The loaf that I get has HUGE slices, so I'll either take one slice and cut it in half or pick two smaller slices.

3. Once toasted to a nice golden-brown color, slice open your avocado and evenly spread it over the pieces of toast.

4. After it's applied, sprinkle both crushed red pepper and black pepper on it. I personally think freshly cracked black pepper tastes the best on this. You can also add salt if you'd like, but I usually don't.

5. By this point, the water in the saucepan should either be boiling or close to it. Once boiling, take a spoon and carefully swirl the water around until there is a mini whirlpool in the saucepan. Once that's going, crack your first egg directly into the pot. It should naturally swirl around with the water, but it helps to keep swirling it with the spoon afterwords as well. Make sure to not break the yolk in the process! The swirling is meant to poach the egg, and you should begin to see it form into a soft, white ball shape. It's usually good after a minute or two, but keep it in longer if you prefer a firmer yolk (you can get an idea of how firm it is by very gently touching it with the spoon).

6. Once it's cooked to your liking, carefully scoop out the egg (and just the egg. Avoid scooping out any water) with the spoon. Put it onto a separate plate and make sure that any excess water that may be on it has come off. Soggy toast is the worst, so this is an important thing to take note of! Very gently pat dry with a paper towel if necessary. After this, you can either repeat the poaching process with another egg or stick with just one.  If you're poaching two eggs, simply put them on the pieces of toast once they're cooked and dried off. If you're only doing one egg, cut the egg in half after poaching/ drying and place the halves on each piece of toast. Some yolk will probably come out onto the plate after cutting it, so I usually take the edge of the spoon and scrape this yolk onto the toast.

7. Sprinkle one last dash of black pepper onto the tops of the eggs, and you're good to go. If you're a spicy food fanatic like I am, grab a bottle of Tapatio for extra flavoring as well.  Enjoy!

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