The avocado. WebMD calls it a “nutrient all-star” because it contains a myriad of vitamins and minerals that have lots of health benefit. And while the fat content is high, it’s monounsaturated fat, aka the “good” fat, that helps lower bad cholesterol.
No doubt the avocado’s most popular use is for guacamole which, of course, I’ve made occasionally (the recipe I use is via Diana Kennedy, the doyenne of Mexican cuisine). However, I more regularly use an avocado when making one of my favorite salads, the Cobb salad, in which it’s an important ingredient.
A few days ago, I made a Cobb salad for lunch – just for me because Michael preferred to have something else. That meant I didn’t use the entire avocado, so then the question: What to do with the rest? I did consider making guacamole but suddenly got this brainstorm. Avocado toast! Something I’d never made before. Actually, I’d never even eaten it before. Though it’s become quite trendy and is served in many restaurants, it’s not been on the menu in any of the restaurants we frequent.
A little Googling provided the info that avocado toast can be plain or adorned. Adorned sounded good to me. And I immediately had the idea of how mine would be adorned.
Though the recipes I looked at all called for hearty, very crusty breads, I used a fairly thick slice of brioche bread. Besides it being the only bread I had on hand, it happens to be really delicious especially when toasted. I mashed the avocado, mixed in a bit of lemon juice, and spread it on the toasted brioche. To the avocado base, I added these layers: chopped scallions, crispy bacon torn into small pieces, chopped tomato, cubed pieces of cooked chicken breast, a generous sprinkling of blue cheese, finely minced hard-boiled egg yolk, and the hard-boiled egg white finely chopped. Lastly, I spooned on some vinaigrette.
Avocado Toast Cobb Salad
Not exactly a pick-me-up-and-eat-me type of avocado toast as a fork and knife were definitely required. Yum!