Avocado Toast has become as prominent as green juice, acai bowls, and #BAE in Los Angeles. There are 100 of variations with just a smashed avocado and a little salt on crusty Lodge country bread being my go-to.
Every once in a while, I like to spice it up. I saw some beautiful was peppers at the market and decided to make the super spicy avocado toast. Spice it up however you like!
2 slices, French loaf or country bread, sliced 1″ thick
1 ea avocado
Salt, to taste
1 ea lemon
4-5 ea chives
1 ea wax pepper
2 Tbl PICKLED ONIONS
2 tsp Calabrian chili, ground, in oil
1 ea poached egg (learn how to perfectly poach an egg RIGHT HERE)
Pour some EVOO evenly over both sides of the bread. In a pan over medium heat, toast until the bread is golden brown. This should take at least 5 minutes. Don’t rush the process or you’ll end up with burnt bread.
Poach your egg. If you haven’t already done so, check out how to do it RIGHT HERE.
Remove the avocado flesh from the skin. Gently slide your knife into the avocado until you reach the pit. Slide the avocado around the blade, then pull it apart. Gently tap your blade into the pit, then twist and pull it out. Holding the back of the blade, slide your fingers down until you can pinch the pit off the blade.
Scoop the flesh out with a spoon, then mash roughly with the juice of half of a lemon and a one-finger pinch of salt. The mash should be chunky. We aren’t making a smooth puree here.
Next, thinly slice the wax peppers. You want them as paper thin as possible because they have a good kick to them.
Slice the chives into 1″-1 1/2″ batons. I usually get 4 or 5 out of each chive.
Let’s plate it up! Get your phone ready so you can put it on your insta and use hashtags galore.
Put the bread on a plate and spread the avocado “coast-to-coast” so it’s completely covered. Scatter with a few dollops of Calabrian chili. You can omit this but I lvoe the heat!
Top it with the poached egg. Season the egg with EVOO, a little salt, and pepper.
Randomly scatter the toast with the pickled onions, wax pepper slices, and chive batons. Top with a few more dollops of Calabrian chili and you’ve seriously just upped your #avotoast game.