I can almost see some eyes rolling with the announcement of another Avocado Toast, and here's what I have to say about that:
I have been eating mashed or sliced avocado on toast for years. Until the 'fad' of Avocado Toast appeared, I just called it avocado on toast. Sometimes alone, sometimes with other stuff on it. Then it became a 'thing', and now, apparently, it's a 'passing thing'. Well I still love it, so maybe I'll just go back to calling it Avocado on Toast. And if you're over it, then don't eat it!
Not that I don't pay attention to fads, sometimes - I wouldn't have thought of using sweet potatoes as a 'toast' if it weren't also 'a thing', and I make my avocado toast that way often. Let's go to today's recipe now, because I'm tired of 'words in quotes'. :)
|Avocado toast, on small stoneware plate with white salt glaze.|
The truly wonderful thing about avocado toast is that the only real requirements are avocado and toast. Beyond that, it's up to you and your tastes. Today's 'recipe' (oops, I did it again) is simply:
Toasted whole grain bread
1/2 avocado, mashed with salt and pepper
1/2 hard boiled egg, lightly sprinkled with salt/pepper
a generous squirt of Sriracha
In that order, refer to the image if you need additional instruction.