We had avocado toast for brunch this morning along with coffee (for me) and tea (for her). It is a remarkably simple thing, and I find it to be a great accompaniment to a lazy Saturday morning. If you haven't heard of it, I'll post the recipe here.
Avocado Toast (Serves 2)
4 slices Bread - your choice of style
1 large Hass avocado
A pinch of kosher salt
A splash of lemon juice
2 large rib-eye steaks
2 large potatoes (any kind will work, but Russets are pretty popular)
Butter (for potatoes)
Sour Cream (for potatoes)
1 ½ cups kernel corn (frozen will work)
Put the bread in a toaster. If you don't have a 4-slice toaster, you may wish to purchase one now. We have a toaster oven because we try to avoid uni-task appliances. While the bread is toasting, remove the peel and pit from the avocado, or remove the pit and scoop the flesh out of the skin - which ever you find easer. Roughly mash the avocado in a bowl using the back of a fork, or a dedicated avocado-masher if you are the kind of person who also has a 4-slice toaster. Add a pinch of kosher salt (or non-kosher if that's the way you roll) and a splash of lemon juice. You can use fresh lemon juice for this, but those little lemon-shaped plastic bottles are so cute, I don't know how you could resist buying one.
Ding! Toast is done.
Remove the toast from the toaster, or toaster oven, being careful not to burn yourself again. Seriously, that hurts. Don't burn yourself on the edge. Distribute the mashed avocado evenly on the four slices of toast and serve while the toast is still warm, and the avocado still chilled. This makes a satisfying brunch on a lazy Saturday, and a filling meal if you include the optional ingredients.