cook | avocado toast.

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.