Yes, it’s finally here. An avocado toast on The slow pace! The queen of Instagram! The dish that has taken the world by storm! The healthy(ish) way of eating bread with things! Such a cliché… but since one of our goals for this year was to publish what we want and for the past few years we’ve been having a version of this dish for dinner at least twice a week, we are sharing our favourite avocado toast today. As if the world needed another avocado toast recipe? Well, wait to try this creamy, zingy, delicious toast with fresh, light tomato salad and judge us afterwards.
You’ll need (serves 2):
4 slices sourdough or wholegrain bread
8 slices bacon
Juice of one lime
For the tomato salad:
One tomato, finely diced
1 red onion, finely diced
1/2 teaspoon sugar (we use coconut sugar)
1 teaspoon chopped mint
Apple cider vinegar
Grill the bacon until it’s crispy. When bacon is done to your liking place it on paper towel to drain, and get rid of excess bacon fat. I told you this was healthy(ish).
Meanwhile combine the tomato, the red onion, one tablespoon of apple cider vinegar, the sugar and chopped mint. You can add it salt,if you want to.
Halve the avocado and remove the stone. Scoop out the flesh into a bowl and add de lime juice and a couple of pinches of chili flakes. Mash everything together.
Now, things get tricky, you have to toast the bread and cook the eggs at the same time. It’s all about coordination. To make things easier we usually prepare sunny side up eggs but, of course, you can poach your eggs. We try to avoid it because we are the worst when it comes to poaching eggs and ew usually eat this for breakfast or dinner after a work out so we need things done pronto. But feel free to poach away.
Finally, spread each slice of toasted bread with a fine layer of pesto, add the mashed avocado, a crispy layer of bacon and top with an egg. Sprinkle with a little bit more of chili flakes and a little hot paprika and serve with the tomato salad. I promise you you will never treat an avocado toast with disdain.