So the official food of quarantine in our home is avocado toast. Why? Because this particular recipe tastes bougie as hell and works just as well for a late brunch as it does for date night. It also takes all of six minutes to make and requires very little prep work (other than making our sourdough bread which isn't necessary but definitely takes it up a notch).
This recipe was inspired by the flavor profile of an especially delicious avocado toast that's served at our favorite local brunch joint here in Woodinville, The Commons. I like to think of avocado toast in our home as BC (before Commons) and AC (after Commons). Before I had the avocado toast at The Commons I would slice avocado and serve it over spinach and stone ground mustard on sourdough with a fried egg. Now, in our post-Commons world, I mash the avocados into a spicy, fresh, and anti-oxidant packed spread (which doesn't sound half as good as it is) and serve it straight on toast that has been fried under a fried egg.
Let's dive into the details:
1/2 tsp chili flakes
1-2 tbsp lime juice
5 to 7 fresh mint leaves - finely chopped
salt and pepper to taste
sourdough bread (preferably homemade)
pasture-raised eggs (honestly once you eat these you'll never go back, the yolk is orange)
What to do:
Mash the avocado, chili flakes, mint, lime juice, salt, and pepper together in a bowl until it has an even, smooth texture
Slice your bread and fry it in a small amount of avocado oil on both sides in a large pan until golden brown. Salt and pepper the bread.
Fry your eggs (sunny side up or over easy).
Spread the avocado on your fried slices of bread.
Top with your fried eggs
Enjoy with a glass of sparkling water, tea, or whatever floats your boat!