Our neighborhood supermarket was having a 2 for $1.00 sale on avocados, so there was no way we can resist purchasing a small box for ourselves! Luckily we still had some sourdough bread leftover from an earlier grocery haul… and what do we do when we have avocados AND bread in the kitchen? We make avocado toast. With some time on our hands, we shaped the avocado slices into roses (you know, for the ‘gram), but don’t feel any pressure to do so when making your version of this recipe at home.
- Unsalted butter
- Sourdough bread
- Kosher salt
- Toast the bread. Butter both sides of a 3/4-inch thick slice of sourdough bread and toast it to perfection.
- Slice & shape the avocado roses. In the meantime, slice the avocados in half, removing the pit and the skin. Then thinly slice the halves into strips. Spread the strips of avocados out into an overlapping horizontal line and roll one end towards the other to form a rose. If you like, keep a few strips to lay on the toast as leaves!
- Scramble the eggs. When the toast is ready, transfer to a sheet tray and place in the oven to keep warm. In the same pan, drop in a dollop of butter and scramble the eggs. Keep the eggs moving so that it doesn’t pick up and color. Season it with the salt while cooking. When the eggs reach your desired consistency, we like it soft scrambled and just barely set, turn off the heat and move on assembling the toast.
- Assemble the toast. Top the toast with the scrambled eggs, followed by the avocado. Recommended to serve with a segment of lime to squeeze over the toast just before enjoying.