Loaded Avocado Toast
Author: Andrea Cammarata
  • 1 ripe avocado
  • 1 tbsp quality extra virgin olive oil
  • 1 tsp fresh squeezed lime juice
  • pinch sea salt
  • freshly cracked black peppercorns to taste
  • Artisan Bread:
  • 2 slices
  • 2-3 tbsps unsalted butter (I used butter made with goat's milk)
  • Toppings:
  • red onion, sliced
  • habanero pepper, sliced
  • jalapeƱo pepper, sliced
  • collard greens, cut into micro-thin ribbons
  • radish, cut into a small dice
  • Parmigiano-Reggiano, grated
  • boiled egg, cut in half
  1. Prep all of the toppings before you begin this journey, boil a few ten-minute eggs. Don't rush the process. Enjoy the ritual of preparing something for you, just because. Slice one ripe avocado in half and remove the seed, using a spoon scoop the avocado into a small heart-shaped bowl (a regular round bowl will work almost as well), break apart the avocado with a spoon, fork or Thor's hammer. Smile. Add lime juice, sea salt and, freshly cracked black peppercorns to taste. Set a pan over med-high heat, and butter both sides of bread, when the pan is hot toast two slices of bread until they are golden brown. Transfer the toasted bread to a plate and smear with a generous smear of avocado, add your toppings and take a seat, kick off your shoes, and detach from whatever else is going on, and simply enjoy.
Recipe by The Cottage Market at https://thecottagemarket.com/loaded-avocado-toast/