How did something like avocado toast that is so simple and so delicious be AWOL from my palate for so many years?
The Aussies claim to have discovered avocado toast, apparently it’s very British to serve things on open-face toast.
About a year ago I saw someone eating avocado toast at The Good Egg, a chain restaurant that I never considered good; at best– only mediocre. A few weeks later when in L.A. my friend and I ordered avocado toast with smoked salmon at The Commissary, a Roy Choi restaurant at The Line Hotel in trendy Koreatown. It did not disappoint.
Back in Tucson, I returned to The Good Egg which fortunately had changed for the better to a Florida-based chain restaurant called First Watch and avocado toast was still on the menu along with two basted eggs.
Avocado toast is so simple that a cave person could do it. No, really, I’m surprised it’s not on more local menus, considering the popularity of avocados in the Southwest. All you need is really good thickly-sliced dense bread topped with a generous serving of mashed avocado, a drizzle of quality EVOO, a squirt of lemon and a sprinkle of finishing sea salt like Maldonado. Simple and complex with every bite.
One day at the new Prep & Pastry on Grant Road, avocado toast was the special but I was told I could ask for it any day.
Holy cow — #avocadotoast has over 100,000 posts! I guess Circle of Food is not the only one obsessed with it. You know there’s something to it when the Washington Post weighs in.
Here are three easy recipes from California Avocado.
Written by Karyn Zoldan, Day #19 (I caught up.)