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.
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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.
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Written by: Marian Bull
Popular on Food52
46 Comments
kulsum K.
July 21, 2013
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.
Marian B.
July 22, 2013
Topping with a fried egg is always a good choice. Love the pesto idea -- I'll have to try it! Thanks for commenting!
ragebil
June 25, 2013
Too good with a sprinkle of salt and some hot sauce.
lisaripley
August 14, 2013
Yes! I use sriacha or harissa (just a little) if I want it really hot, or tabasco and an egg.
LucyLovesToCook
June 5, 2013
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!
Lisa21012
June 5, 2013
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.
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.
creamtea
June 5, 2013
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!
Miss M.
June 5, 2013
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!
Carol S.
June 4, 2013
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
Greenstuff
June 4, 2013
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.
Michele H.
June 4, 2013
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.)
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.)
sticksnscones
June 4, 2013
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.
amysarah
June 4, 2013
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'...)
amysarah
June 5, 2013
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.
vvvanessa
June 4, 2013
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!
TheWimpyVegetarian
June 4, 2013
OMG Vanessa, I'm off to find it. It's totally what I'm having for lunch today.
Marian B.
June 4, 2013
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.
Kenzi W.
June 4, 2013
Avocado toast is practically a Food52 mascot. I think I'm going to make some right now.
wordridden
June 4, 2013
Sprinkle some dukkah over the avocado and you've got one of my favorite breakfast dishes. Simple perfection.
TheWimpyVegetarian
June 4, 2013
Love avocados, so I'll have to try this. Maybe today for lunch - since it only takes 5 minutes of planning to make.
darksideofthespoon
June 4, 2013
I make this all the time. Sometimes I even grill the avocado first. Nom nom nom.
Merrill S.
June 4, 2013
Love grilled avocado! One of the more surprising food success stories, in my opinion.
kellykingster
June 4, 2013
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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