Let's Toast the Weekend
What's my favorite part of the weekend? The morning. There is nothing more luxurious, in my opinion, than to wake up when dawn is like a Monet canvas of blues and purples and pinks. The first mug of coffee is always somehow more soulful, more embracing, more nourishing. On the weekend, the snuggle of my robe is superlative.
Perhaps the ceremony of my weekend mornings was only able to materialize from the last eleven months in lockdown. I'm trying to work on acknowledging the soft, silver-linings of the pandemic ... especially this week when I'm desperate for just about any spa-treatment imaginable.
Anyways, today for breakfast, we made our favorite avocado toast. It's simple. It's delicious. It's better to make it at home. Here's how:
– 1 ripe avocado; halved
– 2 slices of bread (if you have ciabatta or sourdough lying around, that would make it really wonderful. We just used a plain old whole grain!)
– about 1/4 tsp garlic salt
– 1 shallot; sliced thinly
– 1/2 tsp kosher salt
– 2 tbsp of red wine vinegar
– cherry tomatoes, quartered
– crushed red pepper, chia seeds, and/or sesame seeds for garnish
1) First, quick pickle your shallots. In a small bowl, whisk kosher salt and red wine vinegar. Add shallots and try to mostly submerge them. Set aside in the refrigerator until the last step. If you don't have red wine vinegar, you could use lime juice as a tasty substitute.
2) Remove avocado from skin and pit and place in a medium bowl (easy for mashing). Use a fork (sometimes a knife helps, too) to mash the avocado with about 1/4 tsp of garlic salt. Taste for seasoning and adjust as necessary. Be careful not to over-salt at first!
3) Toast slices of bread to your liking
4) When toast is ready, gently top your toast slices with the avocado mixture. Don't smash it down too much. It looks nice if it's a little rustic.
5) Sprinkle cherry tomatoes, pickled shallots, and seasoning garnish on top.
6) Think about how you just saved anywhere from $6-$11.
7) Eat and enjoy!