You may have heard that the struggle has been real for avocados this summer, especially when you are a challenger brand (Florida!) dealing with a pesky little beetle infestation. But we’ve seen our local avocado cropping up more and more in the supermarket lately, so it’s time to share one of Michael’s simplest and most satisfying recipes.
When Chef first laid out his avocado toast treatise in the office one day before we opened ella, it rang of blasphemy. I had most recently traveled to Ireland and fallen in love with a neighborhood cafe called The Fumbally where I had enjoyed one of the most amazing renditions yet, topped with farm eggs in a medium scramble, juicy ripe tomatoes, gorgeous green olive oil drizzled all over, and Maldon salt and oodles of black pepper to finish. Why would you need butter I thought? Michael is a purist. He was adamant that avocado toast be just that. Toast and avocado. I think we ended up agreeing that it was a matter of semantics and both dishes may be good, but only one could be called the dish in question.
At ella, avocado toast runs all day from open at 9AM to close at 7PM and usually with Hass. Known for its consistency (both in quality and creaminess), for me it has a way of accentuating what makes this recipe special — the three fat formula.
Enjoy for breakfast or any time of day and let us know your take. Judging by the hashtag #avocadotoast or a Google image search, the jury is still out as to what it really is. One thing is for sure, this one is killer, and you’ll never see avocado toast the same way again!
1 slice True Loaf wheat bread, lightly toasted
½ tablespoon unsalted butter
1 whole hass avocado, scooped into rough tablespoons
½ tablespoon extra-virgin olive oil
Maldon salt and freshly cracked black pepper to taste
Spread the butter on the slice of bread. Layer the avocado, then drizzle with oil and sprinkle with salt and peeper.