If you’re not familiar with this food superstar, it’s simply sliced or mashed avocado on toasted bread. There are usually other additions, but that’s all you really need to get “avocado toast”. However, there are a few simple additions that can really take it to the next level.
As far as I know, there isn’t a standard method for making avocado toast. I’ve been making it the same way for a while, which is what I’m demonstrating today. Thankfully, no matter how you prepare it, it’s sure to be a wonderful experience.
There seems to be some controversy over how to prepare the avocado portion. Some people slice it, some mash it in a bowl, and some mash it right on the bread. I personally prefer the last option. It’s fewer dishes than the other methods – and if you ask me, it’s just more simple. I admit that mashing in a bowl with other ingredients has its appeal, but I still prefer my chosen method.
If you like this breakdown of how I made avocado toast, consider checking out how I make oven-roasted chickpeas.
Ingredients
1 avocado
bread, as needed*
kosher salt, as needed
black pepper, as needed
olive oil, as needed
Preparation
Toast your bread in a toaster or dry skillet.
Slice your avocado in half, vertically. Remove the core**, then scoop out the interior with a spoon. If any green goodness is left behind on the skin, be sure to get that too.
Place an applicable amount of avocado on your bread, then mash with a spoon. I do half an avocado per 1 piece of sandwich bread, getting me 2 finished toasts.
Drizzle your mashed avocado with olive oil***, then liberally season with salt and pepper.
Notes
* I tend to use 2 pieces of sandwich bread, but any bread should work. I’ve also used english muffins, which are very nice for this.
** This can be difficult, and a bit dangerous. I personally place the avocado on a flat surface, then whack the core with my biggest knife. I then grasp the core and pull it straight away from the blade. I’ve never been injured this way, but if it sounds crazy to you, I recommend finding a method you’re more comfortable with.
*** The oil is the biggest downside of this method. Drizzling it tends to make eating quite messy with oil running off, on, over and under. This can be remedied with a fork and knife, but those won’t work with thicker, crustier breads.
Unfortunately, this is the only way of getting the same experience. No, not the mess. I mean the eating of olive oil rivers as you devour this open-faced wonder sandwich. Sounds dramatic, but it’s infinitely more satisfying than having it mixed into the other ingredients (like with the bowl method).
If (probably) being covered in olive oil isn’t part of your lunch plan that day, I’ll begrudgingly recommend the bowl method. However, I recommend trying it this way at least once – with a knife and fork if you must.
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