What is it about avocado toast that keeps its popularity going like the Energizer Bunny? Avocado toast was the rage 10 years ago, and it just won't stop. But for years, I didn't get it. I mean, what was so good about it, other than the fact that it was a healthful substitution for jelly? I'd had avocado on a burger, inside a taco shell with fish, on Cobb salad and, of course, as guacamole with chips. There are myriad ways to enjoy an avocado that seemed much better than on a piece of toast.
Nonetheless, I recently found myself in New York's Times Square looking for a reasonably inexpensive place for breakfast. Seems like a contradiction in words - Times Square and inexpensive, but if you do an internet search and ask around, it's possible to find places in the city that don't break the bank.
Anne BralySo there I was, asking and searching and kept hearing, "Go to Bluestone Lane. It's relatively inexpensive, and you have to have the avocado toast." There we go again. What's the big deal about avocado on a piece of toast?
For those who've had it, you know the big deal. For others like me, let me explain, now that I've been there and done that, I'm convinced that avocado toast is not one of those trends that, like many foods, comes and goes. It's a trend that's here to stay, I hope, because I'm hooked.
It's just amazing how something so incredibly simple can blow up the internet from Facebook to Pinterest, Twitter and other social-media outlets when all it is is just a few ingredients, such as that served at Bluestone Lane Cafe. The restaurant adds a little lemon juice, kosher salt and chili flakes and serves it atop crunchy Balthazar toast. That's it. But look from table to table and you'll find it on just about every one - that's how popular avocado toast is in New York City.
Of course you can dress it up with toppings, such as the avocado toast I had with feta cheese and a little watercress. You can also add goat cheese, a poached egg, heirloom tomatoes, bacon. The list of possibilities is endless, and that's what makes avocado toast such a great dish - breakfast through dinner and on into a mind-blowing midnight snack. It is so versatile, any number of ingredients can be added to the top.
At New York's Le Pain Quotidien, avocado toast is topped with a citrusy cumin salt, chia seeds and extra-virgin olive oil.
And in Chattanooga, there are several places, such as Milk & Honey on Market Street, where avocado toast is made from Bluff View's yummy whole-grain bread, and the avocado is topped with sun-dried tomato spread, caramelized onions, arugula and a poached egg.
Or you may want to try a topping of chimichurri sauce like they do at Healthy Being in Jackson Hole, Wyoming, for a south-of-the-border kick.
Keep in mind, though, that avocado toast was born Down Under. It's an Australian invention that has become an American obsession.
One ingredient that is common to the best avocado toasts is good, thick bread. A piece of thin sandwich bread won't hold up to the pressures of a hefty serving of mashed avocado and its toppings. And you want good, pebbly-textured, grainy bread that offsets the smooth, soft texture of avocado.
Here is a good basic recipe for avocado toast. Where you go from here is up to you - you're only limited by your culinary creativity as you hop on board the avocado toast express.
Avocado Toast
1 large slice thick grainy bread
1 avocado, mashed
Drizzle of olive oil
Crushed red pepper flakes, to taste
Squeeze of lemon or lime
Sprinkle of kosher salt
Lightly toast bread. Mash avocado, leaving a few chunks, and spread on bread. Top with remaining ingredients and any other toppings you can think of - fried egg, cherry tomatoes, goat cheese, feta cheese, green onions, asparagus, etc. Serve immediately. Makes 1 serving.
Contact Anne Braly at abraly@timesfreepress.com.