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
- 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/
3.5.3229