Epic Avocado Toast
If you’re going to have brunch or breakfast, go big and try this Epic Avocado Toast. Of course it’s got mashed avocado over a crunchy, crusty multigrain bread but let’s step it up!
Slather the bread with honey-lemon goat cheese, top it with the avocados and add some blistered tomatoes over the avo. Sprinkle it with everything spice blend and crunchy pomegranate seeds and you are well on your way. Finally, fold some smoked salmon over the top (I love to use Beet-Cured Salmon Gravlax but store-bought works very nicely), add a jammy egg and some herbs and I’m telling you, this is EPIC!
The first thing you’re going to do is blister the cherry tomatoes. This means quickly sautéing them in a hot skillet until the skins pop and get a little char on them. It doesn’t take long. Be sure to shake the pan every so often so that they blister all over.
While that’s going on, you can “jammy up” the eggs. This is the process of cooking them long enough that the whites are firm, but the yolks stay loose. Some people like very runny jammy eggs; some prefer firmer. The directions here are for a runny egg yolk. If you prefer it firmer, add a minute to the time.
Next, mix up your goat cheese spread. Easy peasy.
Now, smash your avocados to the consistency that you like. Some people like it very chunky; some prefer it very smooth. I like it in the middle, kind of like guacamole. Add some lemon juice, salt, and pepper.
In a skillet, heat olive oil over medium-high heat and toast the bread until it is browned on both sides.
Let’s assemble these Epic Avocado Toasts: spread the goat cheese over the toasted bread. Top that with the smashed avocado and blistered tomatoes. Sprinkle with Everything Spice Mix and pomegranate seeds. Finish these bad boys with smoked salmon you gotta try this Beet-Cured Salmon Gravlax; it’s so easy!), jammy eggs and a sprinkling of herbs.
This is a wonderful way to welcome in the day…happy feasting!
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Epic Avocado Toast
Makes: 2 toasts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 10 cherry tomatoes
- 4 tsp olive oil, divided
- 2 eggs
- 4 ounces goat cheese, softened
- 1 tsp honey
- 1/2 tsp lemon juice
- 1/2 tsp lemon zest
- 2 avocados, ripe, halved with pit removed
- 1 tsp lemon juice
- Salt & pepper, to taste
- 2 slices multi-grain crusty bread, 1/2-inch thick
- 1 tsp Everything Bagel spice
- 3 ounces smoked salmon (store-bought or try Beet-Cured Salmon Gravlax!)
- 1/4 cup pomegranate seeds
- Herbs, for garnishing
Heat 2 teaspoons of olive oil in medium skillet over medium-high heat. Add tomatoes and sauté until blistered and they have popped open, swirling pan often, approximately 7-10 minutes. Set aside.
Meanwhile, heat a small pot of water until boiling. Carefully add the eggs and gently boil for 7 minutes. Remove immediately from heat and run cold water over the pot for 5 minutes, replacing the hot water with cold water. Peel eggs and set aside.
Combine goat cheese, honey, lemon juice & zest in a small bowl. Set aside.
Scoop avocado flesh out of peel into a medium bowl. Using a fork, mash until desired consistency. Add lemon juice, salt, and pepper. Set aside.
In medium skillet, add remaining 2 teaspoons of olive oil and heat to medium high. Add bread slices and cook until brown on bottom. Flip and repeat until both sides are nicely browned, approximately 5 minutes. The bread will soak up the oil so feel free to add a little more when you flip the bread over. Remove from the skillet to a platter.
Layer over the bread the goat cheese, avocado, a few blistered tomatoes and then sprinkle with Everything Bagel spice. Add some pomegranate seeds and top with smoked salmon and 1/2 of egg. The egg is a “jammy”egg, so it won’t be firm. It should be slightly runny, but if you prefer it firmer, leave it to boil for an additional minute or two.
Finally, top avocado toast with a few herb sprigs.
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