Avocado Toast

Avocado toast has been the rage at restaurants and cafes for a hot minute now. But because of it’s simplicity, I find that many places miss the mark. I have been making avocado toast- but not calling it that-since my first trip to California in the early 90’s where I fell absolutely in love with this bright green creamy fruit. This is my rendition of an absolutely amazing avocado toast I had in a little café tucked away on a side street in Bath, England when Logan and I were there for his High School graduation trip. Other than poaching the eggs, it is super simple to assemble and great for breakfast, lunch, brunch, dinner– you name it. I could eat it almost every day. Start with quality ingredients as with most any really yummy dish and you cannot go wrong.

X, MB

Ingredients

* Dave’s Killer Bread or a thick sliced sourdough bread

* Avocado, mashed but still chunky

* Arugula

* Extra virgin olive oil

* Lemon juice

* Kosher salt and freshly ground pepper

* Shaved Parmesan cheese

* Shredded rotisserie chicken

* Poached, fried or soft boiled eggs

Directions

Mash avocados leaving them still a little bit chunky, we’re not making guacamole here.

Toss arugula with extra virgin olive oil, a squeeze of lemon juice and season with kosher salt and freshly ground black pepper.

Poach, fry or soft boil your eggs. The idea is to have a runny yolk, but if runny isn’t your jam feel free to cook them to your preference.

Toast the bread and then put about 1/2 smashed avocado on the toast and lightly salt.

Place the dressed arugula atop the avocado. Use a vegetable peeler to shave a little parmesan ribbons onto the arugula.

Add the shredded rotisserie chicken and then top with the eggs.

Season with kosher salt and fresh ground pepper.

That’s it! You can of course pick it up and eat it, but I find it’s easier and much less messy with a fork and knife.