Ahh avocado toast…the symbol of a generation. My generation, the millennials, who are willing to pay $19 for a piece of avocado toast and forfeit home ownership for it. Okay, so I think 90% of the world called that statement hogwash, but it will always come to mind when I think about avocado toast now.
A relatively recent addition to food trends, avocado toast is popular for a reason: it’s freaking good! I applaud whoever thought of smashing some avocado on toast because it opened a whole world of possibilities of what could go on top of those two basic ingredients. I need mine with some bells and whistles…like this one, the idea of which I stole from one of my favorite local restaurants St. Kilda. I am a restaurant idea thief, of that I will confess. I LOVE to take something delicious from a restaurant and try to recreate it at home.
This avo toast has charred corn (if you don’t know about the pre-charred corn you can buy frozen at Trader Joe’s and Whole Foods, you best be leaving now to go get some), feta, chunky tomato “salsa” which is really just fresh cherry tomatoes stirred together with some of my Sticky Tomato Jam, pickled red onions, and microgreens. I recommend adding some protein to it by way of a fried or poached egg. The restaurant serves it with cucumbers, which in my book are always optional but you do you.
Hey, if you start making avocado toast at home instead of going out for it, you can probably save enough money to buy a house! Or you can invite your friends over and start charging them $19 apiece to speed the process up! This one is a real beauty.
P.S. I’m sorry to you all because I said I would post this two days ago so you could have it for breakfast over the weekend. I failed you.
[tasty-recipe id=”31495″]
[…] Use them as a topping for a Traditional Egg Sandwich, in a skillet of Baked Eggs, or on Avocado Toast. […]