In the big cities avocado toast had been popping up on menus as the trendy breakfast item for a while. Here in Sacramento avocado toast was a dish found in home kitchens. No longer. As mentioned in this week's Sacramento News & Review, you can now find a $6.50 avocado toast at Vibe Health Bar. Bacon and Butter also has one, although I think it moves into the entrée list as it is quiet large, with two poached eggs, requiring knife and fork to eat it.
I've been making avocado toast for breakfast at my office for about a year now. I make it the same way every day because I really like my version and see no reason to change it. I figured I would share it so that you might join in my healthy breakfast routine.
First you have to have good bread. I don't use bread at home except for this toast. If I eat bread, it's because it's involved in something I ordered at a restaurant (sandwich, burger) or because I love a really fresh baked bread basket set down before me at a fine dining restaurant. Anyway, the bread I choose is the super healthy Dave's Killer Bread from Portland. It is organic, GMO-free, artificial ingredient and preservative free. You can find it at Safeway. I keep it in the freezer.
After the bread and the avocado, I use my chow chow relish I make in the summer. Each batch is different, but the goal is the same — a crunchy, pickle-y topping. You don't need much, just a thin swipe across the top of the mashed avocado.
Finally, sea salt and togarashi, which is a Japanese red pepper blend.
And there you have it. A super healthy breakfast which includes whole grains, vegetables, and healthy monounsaturated fats.