New & NowSnack
Definitive Proof that Avocado Toast is Not Going Anywhere
by Sarah Jampel
• March 28, 2016
• 8 Comments
Avocado toast was old news waaaaaay back in 2014.
And yet time marches on and avocado toast persists. There's a reason: It's wholesome and well-rounded and just so pleasant to look at. It's Ben Affleck if you ignore the high-profile relationships.
And while avocado toast has endured—your posts on our new app are proof positive—it's also evolved. Your (Not)Recipes show that avocado toast is going nowhere, fast, but they also reveal all sorts of smart ways to make it even better.
Want to show of your version of avocado toast? Download the app, toast some bread, and begin!
Here's how you're taking avocado toast to infinity and beyond:
Chili honey:
The chili honey is just a quick mix of red chili flakes and honey (who woulda guessed?). I like to make a bunch in advance and leave it in a small child container for convenience. Eaten with with avocado toast, it's a dream ?
#avocadotoast #notcontest #breakfast
Smashed soft-boiled egg and fresh mozzarella:
Scrambled eggs, goat cheese, and arugula:
Tahini, cucumbers, and lime juice—on pumpernickel:
Mayonnaise, provolone, and a fried egg:
Pistachios:
The classics:
Toast some sourdough until it's crispy but still a bit tender on inside.
Quarter your avocado, Peel off skins and lay facedown to slice very thinly. Fan out slices.
Avocado on toast, drizzle with olive oil, sprinkle with course salt, a few grinds of black pepper.
Yam (!!) in place of toast:
How do you avocado toast? Tell us in the comments below!
Comments (8)
Showing out of comments
about 2 years ago ariel a
so #blessed by food52's ongoing dedication to the institution that is avocado toast
about 2 years ago ariel a
<3
about 2 years ago Cindy McIntosh Gibbs
Wheat toast, smashed half of avocado on each slice of toast. Sprinkle of sea salt, zig zag of sriracha on each smashed avocado.
about 2 years ago Assonta Wagner
I like mine with a drizzle of olive oil, cold roasted chicken, pepper, salt and nutritional yeast.
about 2 years ago Brian Gibson
I'm starting to think that this website should change its name to avocado52.com.
I really enjoy avocados and avocado toast. But there is reference to it pretty much everyweek here, along with an obligatory admission that it is overhyped.
My GF and I joke about this regularly.
about 2 years ago Sarah Jampel
Sarah is Food52's senior staff writer & stylist.
He he he, you're right. Once people stop making it (look, this post is proof!), I promise I'll stop writing about it.
about 2 years ago Shef Sherry
Avocado toast certainly isn't going anywhere anytime soon. I'm sure many of us thought it was ludicrous when cafes started charging $6 a slice, but now we can't live without it! Now people are getting real creative with their toasts, especially in SF. Has anyone heard of tuna jerky toast? Check it out here: http://thishungrycity.com...
about 2 years ago cv
Not sure when avocado toast got trendy, but as a native Californian it has always been around in my life, like lettuce or oranges. Maybe it got trendy when SF restaurants started to charge $6.
For sure, avocado toast has been around a *LOT* longer than California roll makizushi (circa late Sixties).
Showing 8 out of 8 comments