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Author Notes: http://triedandtrue.recipes/blog/2017/1/17/warming-turmeric-chicken-and-mushroom-soup
In our old neighborhood, there was a great cafe that made excellent avocado toast. The mashed avocado would be topped with sliced, crunchy radishes and drizzled with a bit of spicy honey. They would finish it by sprinkling a bit of sea salt and crushed red pepper on the toast. It was absolute heaven.
Unfortunately, I don't live there anymore so I decided to make my own. For brunch, we added a bit more protein by topping with a fried egg.
You can, of course, drizzle with spicy honey and add radishes but we kept this variation ultra simple. —Kylie Thompson
- 2 Ripe avocados
- 1/2 Lemon, juiced
- 3 Tablespoons butter (more or less depending on taste)
- 3 Eggs
- Crushed red pepper, flaky sea salt, and pepper to tastr
- Make the mashed avocado: remove the skin and pits of the avocados. Spoon the flesh into a bowl and gently mash with a fork. Add lemon juice and season with salt and pepper to taste. Chill until ready to serve.
- Toast three slick slices of buttered bread in whatever way you prefer. I don't have a toaster, so I melt butter in a skillet and toast the bread on each side until crispy. You may also choose to toast your bread in an oven.
- Heat a small amount of butter in a skillet. Crack the eggs into the skillet. Season with salt and pepper. Once the whites are mostly set, add a touch of water and cover to allow the yolks to set up. Cook until yolks are velvety, about 45 seconds.
- Serve: Spoon the avocado mixture over the toasted bread and top with an egg. Sprinkle with a bit of crushed red pepper.