I’ve got a well-documented
love for obsession with the avocado. It’s one of nature’s most perfect foods, both a nutritional commodity and a versatile, sustenance-giving ingredient. I won’t waste your time because you know this about avocados already.
A sign of warmer months to come is the California Avocado Commission gearing up for its season (avocado is a summer fruit, after all. Chips and guacamole are poolside, not fireside fare!). To commemorate, yesterday’s post-NYC Half Marathon brunch was held at The Fat Radish, and the world’s most perfect meal (in my humble opinion) was consumed. Avocado toast with spicy eggs. I would eat this for every meal, for all eternity, if possible.
This isn’t so much a recipe as it is an assemblage of ingredients. Adapted from The Fat Radish’s brilliant brunch offering, also The Harmony Hotel’s breakfast staple, with my own little twist.
Avocado Toast with Spicy Eggs
1 ripe avocado
juice of 1/2 lemon
red pepper flakes
2 slices high-quality bread (SL suggests: hearty 7-grain, thick French or Italian bread, the best of the best of bread)
Sriracha or other hot sauce
First, poach your eggs. In a bowl: mash the whole avocado with lemon juice, sea salt, pepper and red pepper flakes to taste. Toast your bread slices and spread with avocado mash. Arrange toast on two plates, place eggs in the center, drizzle whole thing with Sriracha and a little olive oil. Sprinkle some arugula over the top and season with just a bit more sea salt and pepper, if desired. Eat immediately.