Michael’s avocado toast at ella pop cafe.
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.
Today the kids are headed back to school! For the grown up ones like Michael’s eldest daughter Ella, today is the start of a new adventure. COLLEGE. Freshman year is so exciting. So much to absorb, new routines to learn, new people to meet. Daddy Schwartz called upon Dr. Seuss for the words to say goodbye and good luck as his eldest chickie flew the coop for Tulane University this weekend: “You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You’re on your own. And you know what you know. And YOU are the one who’ll decide where to go…”
Zak the Baker gluten-free cookies (delivered by hand by a baker this morning!)
Scrambled! Panther Macchiato’d!
Two healthy and tasty breakfasts to-go! Chia almond pudding and Greek Yogurt
And since you are smart like Ms. Schwartz, you know you can’t start the day, especially the first day back to school, without a good breakfast. ella has your back thanks to some additions to the breakfast line up that happened over the weekend! This morning began in hypermode as Miami artist Alejandro Contreras (our friend from Design Miami’s past) put the finishing touches on our new blackboard to complete last night’s vinyl installation. Kitchen manager Vanessa Nunez put out the cafe’s first Daily Scramble, two eggs, today with caramelized onions and herbs, with True Loaf wheat toast. Alejandro should have an extra kick in his step today, especially after that $350 macchiato (I fixed the decimal point. Where’s my refund!?)
Those looking for gluten-free options have many things to choose from on the current menu, but we are also pleased to now offer the sandwiches and other dishes with gluten-free bread upon request! Zak the Baker’s gluten-free chocolate almond cookies also came in to satisfy those sweet teeth out there. Enjoy getting scrambled, take a seat under the shade in Palm Court and ease into the school year. Fall’s almost here! Please find the updated menu at ellapop.me!