Avocado only just kicked off here in California but I'm pretty sure I've consumed well beyond my yearly allotment in that time. I blame it on the fact that I've spent a good deal of the last month with Gaby -- the self-proclaimed avocado queen -- but, let's be real, it's not her fault. She didn't convince me to make an avocado version of Green Curry Noodles. She wasn't there when I stuffed these Griddled Chipotle Chicken Tacos with tons of avocado. And she wasn't the reason I had guac every two seconds during my getaway to Cabo.
Avocado toast certainly isn't anything new and there are as many versions as there are avocado varieties. But that doesn't mean it gets any less delicious each time you make it. I like texture of crisp toast with mashed avocados, spicy greens, and perfectly soft boiled eggs, but make it your own and mix it up as you please.
Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 5 minutes for a yolk that just set soft-boiled egg (yolk is still runny) and 7 minutes for a yolk that is just set.
Meanwhile, coat each slice of bread with some oil then cook in a toaster oven or grill on a grill pan over medium heat until toasted to your liking.
While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then roughly chop. Place avocados in a bowl, add the lemon juice, a few spoonfuls of olive oil, a pinch of salt, and a few cranks of black pepper. Mash the avocados and stir until it's the consistency you like (I like it to have about half the avocados smashed and smooth and the other half still chunky).
When the eggs are ready, drain them, then run under cold water for 1 minute. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, and a bit of greens. Finish with additional salt and pepper and serve immediately.
Food styling and photography by Aida Mollenkamp