Avocado on toast is the ultimate hipster breakfast/brunch/brinner. It’s not only having its moment but it’s really owning it. It can be found on breakfast menus throughout achingly hip London, from Shoreditch to Stokey, and #avocadotoast has 89,216 posts and counting on instagram! So, here I am jumping on the bandwagon.
Why? Take away the hype and there’s a good reason for avocado on toast's popularity. Done well it is a delight and is both healthy and effortless. It’s also a versatile and flexible dish that can be totted out for breakfast, lunch and dinner in various iterations without raising an eyebrow. Not many foods aside from eggs can lay claim this kind of versatility. When time is short and you’re hangry avocado on toast really is your mate. .
So, here is my contribution to the #avocadotoast craze currently gripping the globe. The chilli and lime make it punchy and the coriander gives it depth. Yeah, I said it. Depth! More often than not I'll throw a soft poached egg on top but doesn’t mean you have to, it works equally well without. I often have this for an easy supper when working late because it's more nutritious but equally as comforting as a big bowl of pasta which I will inevitably overload with cheese.
A handful of fresh coriander
1 Small red chilli
1 Small ripe avocado per person or a large one
Half a lime
A good lug of olive oil
Sea Salt and freshly ground pepper to taste
2 slices of nice bread – I’m a sucker for sourdough (even if it rips my mouth to shreds)
1. Finely chop your coriander including the stalks (this is where all the flavour is). Then cut your chilli down the middle, de-seed and finely chop. I use half a chilli in mine but go for the whole thing if you’re a hot head.
2. Cut your avocado in half and carefully remove the stone. Scoop the contents out into a bowl and mash with a fork. I like mine to be a really smooth consistency but if you like chunky hold yourself back from over mashing.
3. Add the coriander and chilli to the avocado and mix. Add a squeeze of lime (should also stop it going brown before you plate up), a glug of olive oil, salt and pepper then mix. Taste it again and adjust seasoning if you feel it needs more punch.
4. Pop your toast in and poach your egg if you’re indulging.
5. Smother the toast in the avocado mix, squeeze some more lime over it, add a crack of fresh black pepper and you’re done. If you’re going for gold, adorn with your soft poached egg and a little more black pepper and serve.
All that’s left to do is snap your Brekkie or Brinner and upload it to instagram #avocadotoast dahling!