New and Improved Avocado Toast
I started my day with a 10km run in the cold, zero degrees F to be precise. And coming near the end of the run, I had a really unusual craving for avocados and tomatoes. But, as you can imagine, in the middle of winter, those yummy sweet fresh of the vine tomatoes can’t be found. So, what’s a girl to do :)?
Well, I started with toasting a couple of slices of a nice rich multigrain bread. Meanwhile, in a small non-stick pan, I quickly fries some sliced small tomatoes in olive oil, fresh ground black pepper and kosher salt. A quick heat through of these winter tomatoes seems to round out their winter blandness, taking them from ‘meh’ - to ‘lip smacking good’ (that might also be the warmed olive oil and kosher salt :)). After the toast was plated, I topped it with slices of 1/2 avocado. I then spooned the warm yummy tomato mixture, and all the warmed olive oil over the avocado. My final addition was some fresh basil I had on hand on my kitchen window sill.
Oh - and did I mention the 10km run…In the same pan I cooked the tomatoes, I quickly fried up an egg, a dash of protein, to round out this perfect brunch.
New and Improved Avocado Toasts
Special Note: The secret in this recipe is the quick frying of the sliced tomatoes in a little olive oil. The goal here is a quick softening/browning…not to create a sauce.
Ingredients:
Slices of favorite bread on hand
handful of tomatoes
kosher salt
fresh ground black pepper
1tbsp olive oil
1/2 avocado
1 egg (optional)
Instructions:
Toast the slices of bread.
Meanwhile, over high heat in a non-stick pan, quickly fry the tomatoes (sliced) in olive oil, seasoned with salt and pepper. (maybe a couple of minutes)
Place toast on a plate and cover with slices from 1/2 avocado.
Spoon tomatoe mixture over avocado and toast, include all the juices.
if you have some fresh basil on hand, a little fresh basil at the end is a tasty addition.
And if you want a little more protein, quickly fry an egg in the pan the tomatoes were in…and top the above.
