Avocado toast is a thing. I don't remember how long ago it was when I first heard about it, but I could not understand what the fuss was about. Smashed avocados were for scooping up with salty tortilla chips. I had even ventured into slicing them on top of salads, but an open face sandwich with just avocado? I didn't get it.
The healthy restaurant chain, Flower Child, opened two locations in Austin and this was the first time I ever saw Crushed Avocado Toast on a restaurant menu. I was intrigued and thought, for $7 it better be amazing. When it came to the table, I thought it looked beautiful with a soft egg smeared on top of the smashed avocado and shaved white cheddar, dotted with black sesame seeds. It was still one piece of grainy toasted bread, and I was doubtful that this would change my life. I wouldn't say it changed my life, but I enjoyed it so much that I actually went back within a week to order it again. It is delicious! And I was determined to recreate this at home.
Ingredients (makes 2)
2 slices grainy bread
1 ounce cheese (cheddar, white cheddar, feta, mozzarella, anything!)
Kosher salt and pepper
Toast the bread
I like to butter and toast the bread on both sides. We do not have a toaster, so I put the bread on the racks in the oven and broil for a minute and a half on each side. Set aside.
I have a video on Instagram showing how to open an avocado. Remove the pit with a knife and scoop out the flesh with a spoon. In a small bowl, use a fork to smash this to your desired consistency. I like it somewhere between chunky and pureed. Add a pinch of salt and pepper. Set aside.
Fill a small saucepan with a few inches of water (enough to cover the eggs). When water is boiling, gently lower the eggs and turn down the heat (if necessary) so that the water is fervently boiling and possibly crack the eggs. I use cold eggs straight from my refrigerator. Set the timer for 6 minutes. Prepare an ice bath by filling a shallow bowl with water and ice. When the time ends, scoop out the eggs and place in the ice bath for at least a minute to stop the cooking. Pell the eggs by gently cracking the flat bottom on the counter. Using a spoon can help by pushing it between the shell and the soft egg.
Plate and serve
Spread the avocado across the top of the toast, then place an egg on top and slice open with a knife. Chop and spread the egg white and jammy yolk all over the avocado. Sprinkle with cheese, and a pinch of salt and pepper.