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
Tablespoons butter (more or less depending on taste)
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.