Avocado toast is popular and with good reason: it’s quick and easy to make, nutritious, and delicious. This protein-rich version features an irresistible runny egg and a sprinkling of crunchy pumpkin seeds.
If you’re on Instagram, I’m sure you’ve seen your share of avocado toast pictures. I, too, have rolled my eyes at those shots until the day came that I was starving and all there was for lunch at home was bread and a ripe avocado. There I was, making avocado toast. I even took a picture of it too—I have to admit it’s a naturally photogenic dish—but refrained from posting it. My take was so basic: Toast a thick piece of bread, smash avocado with a fork, spread on toast, drizzle with lime juice, and sprinkle with fleur de sel and black pepper. It took me all of three minutes to pull it together, yet I was blown away by how satisfying such a simple dish was.
So, yes, I’ve reached that point in my online life: I am posting a recipe for smashed avocado toast on my blog, and adding my picture to the #avocadotoast virtual photo pile on Instagram. Since my first “accidental” creation, I’ve had the avo-toast many different ways, but I most often come back to the classic soft-boiled egg topping. The runny yolk acts as a silky sauce over the avocado, and the egg white boosts the protein content. Just to make sure that I won’t be hungry before the next meal, I sprinkle a good amount of toasted pumpkin seeds over the tartine as a finishing touch. I like the crunch it adds and the nutrients, too.
Have you ever had smashed avocado toast? If not, I challenge you to make this one. Your quick, last-minute lunches might become tastier, forever.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.