cook | avocado toast.

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Brunching in my house just got a major upgrade. I’m not always a big fan of going out with the masses on Sunday, waiting in line for brunch, and feeling too full and coma like after to have enjoyed any of it. I prefer Sundays on my back porch (weather permitting), early morning even rather than midday, with the Sunday Times, and some homemade eats. I often make quiches. I’ve tried waffles. Eggs of all sorts. Chilaquiles.

But this past weekend, I finally tried avocado toasts, which I’ve had out a bunch of times. And they were a hit.

These avocado toasts were pretty simple. Here’s it:

Mash 1-2 ripe avocados with a fork, salt, and pepper, a squeeze of lime juice. Set aside while you toast some hearty wheat bread (make sure its properly toasted, not soggy– it needs to hold up to the toppings).

Now, the toppings.

I quick pickled some thinly sliced red onion and fresh jalapeno in lime juice and kosher salt. I sliced some heirloom grape tomatoes. And I cooked some eggs sunny side up. While the eggs were cooking, I topped each toast with some avocado, a sprinkle of red chili flakes, the limed onions and jalapenos, the sliced tomatoes, and then the sunny side egg. All of this was garnished with some micro greens.

Eat, down a Topo Chico, coffee, and relax. I imagine this is best served in summer and early fall, when the produce shines and every ingredient is appropriately ripe and in season. Bear in mind and avocado it up.

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