They say millennials aren't buying houses because they'd rather spend 20 dollars on avocado toast. Now you don't have to. This is better than any avocado toast I have ever paid for and I fed my family for 14 dollars; thanks to thrifty grocery shopping and my new found love for gardening. I hope you enjoy this recipe as much as I loved making it!
A V O C A D O S P R E A D
2 diced ripe avocados
finely diced red onion
chopped fresh parsley
red pepper flakes
1 teaspoon lemon juice
1 teaspoon olive oil
I like to soak the finely diced red onions in lemon juice, olive oil, salt, and garlic powder first so it absorbs the flavors.
In the same bowl, add the chopped avocados and salt and smash them with a fork until they are smooth enough to spread but still chunky.
Add more salt to taste and chopped parsley last.
T O M A T O & B A S I L S A L A D
Like with the avocado spread, soak the red onions - in balsamic vinegar, olive oil, and salt first
In the same bowl, add the cut tomatoes and freshly cut herbs (cutting them later makes them brown quicker)
P O A C H E D E G G & E T C.
Poaching an egg is not as hard as it looks - have your water at a rolling boil, lower the heat to medium and add a tablespoon of white vinegar (this congeals the egg white)
Before dropping in the egg, stir the water with a spoon. Once you drop it, stir the water around the egg to make sure the whites don't float everywhere
I like my eggs mostly runny, but still thick so I boil them for 7-8 minutes.
A S S E M B L Y
Now it's time assemble - I used two slices of toasted bread per serving
Scoop a generous amount of avocado on each piece of bread and spread it into a thick layer.
The egg should cool about two minutes before you spoon it on top of the avocado
Sprinkle coarse pepper, chives, or any herb/spice of your liking on top
Spoon the tomato basil salad on the whole dish and finish it off with goat cheese crumbles
I served my avocado toast with smoked salmon pieces on the plate and drizzled a bit of balsamic glaze on the toast itself.