Ode to Avocado Toast

I have something I need to get off my chest. I. Love. Avocado. Toast. I know, I know, it’s not surprising; I am a Millennial after all, and aren’t Millennials supposedly depleting all of the world’s avocado sources? Bon Appetit’s Andrew Knowlton included it in his Food Trends We Hope Disappear in 2017 round up, and people have even gone as far as to claim that avocado toast is the reason why Millennials aren’t buying houses. Seriously. Much like pumpkin spice and unicorn-themed treats, avocado toast has gotten a bad rap.

The Butcher’s Daughter, NYC – poached eggs and hollandaise sauce

Consider this my ode to avocado toast. Versatile, enticing, and oh-so photogenic, avo toast is always my go-to meal when I go out to eat for breakfast/brunch/lunch. No two toasts are the same, but you can always guarantee that it will be tasty. I have eaten toasts topped with scrambled, poached, and fried eggs. Toasts piled high with heirloom tomatoes and even ones decorated with edible flowers. The avocado toast add-ons seem endless.

Not only is avocado toast delicious, it can also be quite nutritious. Avocados are filled with monounsaturated fats (aka the good kinds of fats!), potassium, vitamins B and C, and are high in fiber, making avocados pretty inside AND out. Factor in the carbohydrates the bread contributes and toppings like eggs, nuts and seeds, radishes, tomatoes or pickled onions and you’ve got yourself a stunning and healthy breakfast/lunch/snack.

Green Engine Cafe, Haverford, PA – pickled onions, crushed pumpkin seeds, baby greens, olive oil, fig balsamic 

I am writing this in hopes that avo toast haters will realize how ridiculous it is to despise something that is just so undeniably delightful and good for you too. As if I haven’t already gotten your mouth watering, here are a few of my favorite avocado toast toppings for when I make it at home…

  • Spread a creamy cheese like goat or Boursin on your toast before dolloping on your avocado mixture
  • Add some pickled red onions as a topping
  • Drizzle on your favorite flavored olive oil or balsamic vinegar
  • Top with bean sprouts for an extra little crunch
Homemade – heirloom tomatoes fresh from the garden, bean sprouts, lime & salt

Ignore the avocado haters and enjoy!

Written by Carolyn Barr

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