It’s impossible to go on Instagram on the weekend without being inundated with brunch photos. And where there’s brunch, there’s avocado toast.
Where did avocado toast even come from?! It seems like one day it just appeared, and then BOOM – it was everywhere! I’m certainly not complaining. All it took was one taste, and then I immediately understood why avocado toast was suddenly so popular. It’s rich and creamy and crunchy. It’s a fully satisfying breakfast.
Then, during brunch at The Smith on a recent trip to NYC, I experienced the pinnacle of avocado toast greatness. Their avocado toast includes lemon juice and red pepper flakes to boost the flavor of the smashed avocado, and the whole thing is topped off with a beautifully poached egg.
Since I can’t make it to NYC every Sunday morning for brunch, recreating this dish at home was the next best thing. I bought a nice loaf of whole wheat bread and toasted it. I added fresh lemon juice and red pepper flakes to my smashed avocado. And I topped it off with an over easy (or “dippy”, as we like to call it here in Pittsburgh) egg. It’s so easy, you can hardly even call this a recipe. And this is one brunch that’s definitely worth getting out of bed for!
The Ultimate Avocado Toast
2 slices of wheat toast
1/4 tsp red pepper flakes
Salt and pepper
Toast the bread.
Slice the avocado in half. Scoop one half into a bowl and smash with a fork. Squeeze the juice from one lemon into the bowl and mix. Add the red pepper flakes and mix. Cut the other half of the avocado into small cubes. Add the cubes to the bowl and stir gently to mix without smashing the cubes.
Cook the egg over easy.
Spread the avocado mixture onto each slice of toast. Top with the egg and a sprinkling of salt and pepper.