Ingredients (for 2 people)
- 2 slices of sourdough bread, 1.5 cm thick (about 80 g)
- 1 ripe avocado (150 g of flesh)
- 2 eggs (110 g)
- 5 ml lemon juice and 5 ml extra virgin olive oil
- 1 g salt and 0.5 g black pepper
- 10 ml oil for frying the eggs and 1 g sweet paprika (optional)
Method
Hob power: the scale goes from 1 (lowest) to 9 (highest). If your hob has another scale, use 1-2 for very gentle heat, 4-5 for medium and 7-9 for high.
1.- Cut the bread into 1.5 cm slices and toast for 3 minutes in a dry pan on power 5 of 9, turning halfway. A toaster works too.
2.- Mash the avocado flesh with a fork together with the lemon juice, 0.5 g of salt and the oil, until you get a cream with a few chunks.
3.- Heat 10 ml of oil in a small pan on power 6 of 9 for 1 minute. Crack in the eggs, season with 0.5 g of salt and cook for 2.5 minutes, until the white sets and the yolk stays runny.
4.- Spread the avocado on the toasts, put an egg on top and finish with pepper and paprika.
Origin and history of avocado toast
It is linked to Australian cafés, where it became very popular from the 1990s, and then spread worldwide. The avocado comes from Mexico and Central America, where it has been eaten for thousands of years; the name comes from the Nahuatl ahuacatl.
Best time to eat it
It is eaten all year. In Spain locally grown avocado is mostly available from autumn to spring, when it is cheapest and tastiest.
Tips and common mistakes
The avocado is ripe when it yields slightly to pressure. If it is hard, wrap it in paper with a banana for a day. To stop it browning, add the lemon and eat it right away.
You may also like: Tomato and olive oil toast, American pancakes, Creamy scrambled eggs.