Not Sad Desk Lunch

The Avocado Toast Fan Club

By • June 4, 2013 • 46 Comments

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty -- even if they're eaten while our eyes are on the screen. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today, Marian finally gets to talk about her favorite food.

Avocado Toast

Marian says:
Avocado toast might be the perfect food. It's got the crunch of toast against the buttery smooth avocado, the bite of flaky salt if you're smart. It's the perfect breakfast (add a hard-cooked egg if you need some protein, why don't you). And it's the perfect lunch to throw together at work when you only have five minutes. Just toast, slice, and sprinkle. Before eating, I mash up the avocado -- it's better that way, albeit less pretty. 

Join us in our campaign to end sad desk lunches by sharing your photos on Instagram and Twitter with the #NotSadDeskLunch hashtag! We'll be regramming and retweeting our favorites.

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Tags: avocado toast, avocado, lunch, toast, things that marian is obsessed with

Comments (46)

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Stringio

12 months ago Tammy Wik

I do mine with vegenaise, salt, pepper, and chili powder!

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about 1 year ago kulsum Kunwa

I'm usually so lazy to comment but this got me all excited. Like someone said one of the things I thought I invented :) Just the other day, this is how I had it - and if I may say so - its AMAZING. Though I had it on well toasted bread - its equally good on toast - spread of basil pesto, sliced avocado, cherry tomatoes, arugula and pine nuts. A light drizzle of honey, salt and pepper all topped with a fried egg.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Topping with a fried egg is always a good choice. Love the pesto idea -- I'll have to try it! Thanks for commenting!

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12 months ago JJ

What's the difference between "well toasted bread" and toast?

Stringio

about 1 year ago ironhag

Did anyone mention arugula? I love arugula, egg salad and avocado toast.

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about 1 year ago carswell

Slices of crispy bacon make a perfect addition as well.

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about 1 year ago ragebil

Too good with a sprinkle of salt and some hot sauce.

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12 months ago lisaripley

Yes! I use sriacha or harissa (just a little) if I want it really hot, or tabasco and an egg.

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about 1 year ago Darcyb

it's good with sun dried tomatoes.

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about 1 year ago LucyLovesToCook

Oh my god I love avocado toast, I can't get enough of it, I'd have it everyday if I could. If you fancy something different smash the avocado with some chickpeas and spread on toast - so good!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Nice!

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about 1 year ago Lisa21012

I like a little granulated garlic and arugula on mine and indeed it is one of my favorite lunches.
Keep in mind that those watching their weight should limit themselves to half an avocado though because of the high fat. Avocados are supposed to be "healthy" fat but fat is still fat.

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about 1 year ago creamtea

We always have to have a squeeze of lemon & sprinkle of salt on our avo. One of the few breakfasts my daughter will tolerate, scooped out of the half-shell. I like the toast-as-a-base idea!

Colorme

about 1 year ago Julie Nathan

My breakfast most mornings! Yum.

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about 1 year ago TheWimpyVegetarian

Well clearly this lunch idea was a home run today !

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about 1 year ago Miss Mellie

Avocado and Vegemite on hot buttery toast is the ultimate snack for me at work. I know I'll provoke the ire of many a foodie with that statement, but it's so very delicious. Vegemite provides the kind of saltiness you'd normally get from sea salt — and it's tasty!

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about 1 year ago Vaneats

Also fabulous with chili oil or good ol' goes with everything Cholula!

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about 1 year ago Carol Sacks

I'm obsessed and try to use as many local ingredients from the Santa Barbara Farmers Market (including olive oil) as possible. Here's a recent shot: http://twitpic.com/crs847

Chris_in_oslo

about 1 year ago Greenstuff

Chris is a trusted source on General Cooking

How many of us thought we invented this one? I'll raise my hand. I usually go for the flaky sea salt, occasionally a squirt of something hot.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Flaky salt is key!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

ditto on the love! i like aged balsamic drizzled over the top!

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about 1 year ago amyc

Yes! I especially like my avocado on toasted olive bread for breakfast. Clearly, I am just looking for more salt.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Oh my gosh. Olive bread is some kind of magic.

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about 1 year ago Michele Hays

Lifelong member, and one of my son's first foods as well.

Traditional Argentine Pan con Palta or Paltapan, on which I was raised, is served with a drizzle of good olive oil and the crusts removed (me, I like it on crusty bread - but the EVOO takes it to a whole new level. Eat it several times a week.)

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about 1 year ago sticksnscones

I love that I am not alone with the beloved Avocado Toast. I often add a slight wave of Stonewall Kitchens Maple Mustard before topping with the avocado slices.

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about 1 year ago healthierkitchen

We love this in my house! Makes a great breakfast, too!

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about 1 year ago amysarah

Wait...I love avocado smushed on toast with crunchy salt (any kind of bread; well, except cinnamon raisin.) But I had no idea it was a 'thing.' Next you're going to tell me there's a scrambled egg salad fan club too! (Or as my son proclaimed, my 'greatest invention yet'...)

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Scrambled egg salad?? I need more details.

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about 1 year ago amysarah

Details: make a salad, e.g., romaine, arugula, spinach, any sturdy lettuce. Always red onion, plus whatever’s handy (I like tomato, avocado, cuke) and crumble in some cheese – cheddar, blue, feta, any bits lurking in the fridge. Toss with vinaigrette. Now add the magic: scramble an egg or two, cooked harder than you might typically so pieces stay intact when tossed into the salad, hot from the pan. Eat immediately. Sounds odd, but the sharp vinaigrette with the rich eggy-ness - even slightly wilted lettuce from their heat, other veg crunch, cheesiness … just a perfect storm of salad.

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about 1 year ago Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

I know what I'm having for lunch today!

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about 1 year ago vvvanessa

My favorite is a take on the Catalan favorite, pan con tomate: toast with a smear of garlic, fresh tomato innards, olive oil, salt, and some perfectly ripe avocado on top. I love it so much I wrote up a food52 recipe for it!

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about 1 year ago TheWimpyVegetarian

OMG Vanessa, I'm off to find it. It's totally what I'm having for lunch today.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

I LOVE pan con tomate (as a vegetarian traveling through spain, that and tortilla were my staples) -- I've got to try it with avocado! Genius.

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about 1 year ago tessadee

Top it off with a few shakes of Tabasco sauce. It is perfection

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Yes! Sometimes I add red pepper flakes.

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about 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Avocado toast is practically a Food52 mascot. I think I'm going to make some right now.

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about 1 year ago wordridden

Sprinkle some dukkah over the avocado and you've got one of my favorite breakfast dishes. Simple perfection.

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about 1 year ago TheWimpyVegetarian

Love avocados, so I'll have to try this. Maybe today for lunch - since it only takes 5 minutes of planning to make.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Do it!

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about 1 year ago Nancy Weihsmann

Eat it all the time, and started when about 40 years ago. I'm from California can you tell? Best on good old sourdough bread. Love, love, love it. A staple in my house.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Totally agree on the sourdough. Impressed by your avocado toast track record!!

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about 1 year ago darksideofthespoon

I make this all the time. Sometimes I even grill the avocado first. Nom nom nom.

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Whoah, I have to try that. But I should probably get a grill first.

Merrill

about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Love grilled avocado! One of the more surprising food success stories, in my opinion.

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about 1 year ago kellykingster

I just recently discovered this at a restaurant--it sounded too simple to be delicious, but I was very wrong. I sprinkle some red pepper flakes (just a few) judiciously over the avocado if I want a little kick. I am a member of this fan club!

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about 1 year ago Marian Bull

Marian is Food52's Associate Editor.

I'm so glad we've welcomed you over to the dark (green) side!