I have a tendency to get just a teensy bit obsessed with one specific food for finite periods of time. Every now and again I’ll get fixated on one very particular thing, whether it be a completely new food or an old favorite that I’ve since cast aside, and be so taken by it that it wholly consumes that (probably very large) faction of my brain that is hot-wired directly to my stomach. I’ll over-consume to death, pounding it into the ground and incessantly insisting that it is, in fact, the only thing that sounds good to me.
Two years ago I had a month long dinner affair with a spicy green chicken curry from a Thai restaurant around the corner. I would beg and plead for Thai dinner delivery and make my own iterations at home as often as James’ sanity would allow. Last summer, for six weeks I insisted that all I craved for lunch was a whole wheat pita sandwich, stuffed with all manner of mandolin-cut-paper-thin slices of veggies and slathered with a smokey chipotle spread. I looked forward to that pita sandwich for weeks on end.
Of course what goes up must come down, and just as fast as I’m salivating over these things, suddenly I am just as put off. My cravings self destruct, crumple up in a ball like last week’s already outdated Sunday Styles, and tumble down a sad and dusty dirt road not to be seen again for a very, very long time. And so it brings me to this avocado toast; this creamy, cool, slightly spicy delight that currently has me wrapped around its little finger. I first had avocado toast at a charming cafe in my neighborhood and was immediately helplessly enraptured. Their incarnation of this breakfast, lunch, or really anytime snack sits atop a thick toasted slice of seven grain, and is spiked with a dusting of red chili flakes and a squeeze of fresh lemon juice. It’s biting into a cool slice of heaven on a hot day – it is divine.
I literally dream about doing pirouettes and synchronized line kicks atop this toast, and as it is currently stands my precious toast is facing the same ill-fate of that green curry. Fortunately (or unfortunately?) for me this is very easy to whip up on a Saturday morning – although I’m making a concerted effort to limit it’s creation. Regardless, I have a feeling that I’ll be making this way, way too much.
It is so, so good. And it’s the ONLY thing I want to eat for breakfast this weekend.
Inspired by Cafe Gitane, at The Jane Hotel
Since English muffins are smaller and thinner than most regular slices of bread, plan on about 1/4 of a large avocado per muffin. If you are using larger sized multigrain toast, the serving would be one thick slice of toast topped with ½ an avocado per person.This is also amazing atop a thick slice of a nutty hearty bread. English muffins are a bit less filling, and with such a hearty topping I find their delicateness unexpected but welcomed. Change it up depending on your mood.
2 Whole wheat English Muffins
Juice of one lemon
Flaky sea salt (such as Maldon)
fresh cracked pepper
2 tsp Crushed red pepper flakes
Olive oil, for drizzling
Toast the English muffins until they are crisp and toasty brown. While they toast, lightly mash the avocado in a bowl with a fork, making sure to keep a chunky consistency. Stir in the lemon juice and a pinch of sea salt. Stir to combine.
When toasted, lightly drizzle the toasted muffins with olive oil, and mound the avocado mixture atop. Season with another small pinch of sea salt, a few grinds of fresh cracked pepper, and a pinch (or two) of the crushed red pepper.