Avocado Toast

Avocado toast is a breakfast favorite at our house.  Avocados are readily available in Japan and you can get them roasted, in salads, in guacamole, and of course served on toast.  

We have been fans of avocado toast for breakfast the last ten or more years. I was introduced to it at a hotel in San Diego and loved the taste and texture.  I used to top it with cilantro, but since moving to Japan I use fresh broccolini sprouts or mitsuba (Japanese parsley) as a topping. Avocados have become common enough in Japan that you can get them all year round.  The avocado mixture is very simple using only lemon juice, olive oil, sea salt and the avocado itself.

You can enjoy on virtually any type of toast- white bread, wheat bread, whole grain bread, and of course baguettes.

Avocado Toast

When preparing an avocado, use a sharp knife and cut 360 degrees into the fruit circling from to to bottom and penetrating down to the seed.  Then twist the tho halves apart and scoop out the fruit with a spoon.  Remove the seed and any black spots from the fruit and then you can prepare the dish.

Do not peel the avocado until you are ready to cook.  Avocado with turn brown when refrigerated although using plastic wrap and pushing down to remove the air or topping with lemon juice will slow the process.

PREP COOKING YIELD
5 minutes 2 2-slice servings
PREP
COOKING 5 minutes
YIELD 2 2-slice servings

Ingredients:

  • 2 ripe avocados 
  • Toasted baguette or bread
  • 1 TBSP olive oil
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • Fresh broccolini sprouts, cilantro or mitsuba leaves as toppers

Instructions:

  • Cut and remove the fruit from the avocado.
  • Mash the avocado, salt, lemon juice and olive oil together using a spoon.  Mash until well combined and the mixture has the consistency of a  chunky paste.

  • Toast the bread and serve.  Top with micro-greens or herbs.

Notes:

  • When buying avocado be sure to pick avocados that are still hard, which means they are not quite ripe.  Bring them home and let them sit, unrefrigerated for a couple of days until they are feel a little soft when you give them a light squeeze.
  • Avocados that are stringy or have fibers in them.  This is a sign of frost damage and although it is harmless, the fibers will take away from the enjoyment of the avocado.

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