A SoCal girl obsessing over avocado toast is pretty cliché. I give you that, but you have got to admit that this basic combination of ingredients is awesome for a quick bite and even better if you can jazz it up a bit. In my years of bike ride brunch stops and guiding premiere bike tours at luxury hotels, I have had what seems to be an infinity of iterations of that smooth green fruit on different cuts of bread. With enough time in the kitchen during quarantine, I have finally mastered what I consider the ultimate breakfast toast that I could eat every day of the week. Check out the recipe to learn more about this better-than-basic meal that one could easily make tweaks to for different diets (vegan, vegetarian, paleo, gluten-free, etc.).
I personally can not stand a long-winded autobiographical essay about a recipe so let’s get right into whipping up this open-faced sandwich.
Ingredients (1-2 sERVINGS):
1/2 TBSP OF OLIVE OIL
DASH OF SEA SALT
HANDFUL OF ARUGULA (OR OTHER GREENS)
ONE AVOCADO
1-2 SLICES OF BREAD OF CHOICE
LEMON PEPPER
2 EGGS OR ALTERNATIVE PROTEIN
PINCH OF CRUSHED RED PEPPER