A few weeks ago, one of my favorite food bloggers posted a mouthwatering recipe for Goat Cheese and Tomato Balsamic Toast along with a very serious question:
“Is toast’s moment in the sun over?”
It appeared that most of Stephanie’s readers felt emphatically that toast is still a thing.
Just few weeks later, though, the mega food trendsetters and culinary masterminds at Food52 emphatically professed that avocado toast was “so last year.”
Well, today I’m taking a stand on the issue. Toast, and avocado toast specifically, will always have a place in my heart even if everyone else has shunned it and moved on to things like spruced up fried chicken and matcha-marinated baked goods.
(In the spirit of coming out with my untrendy food preferences, I should probably also confess that I strongly dislike matcha. Though I fully admit, I do still enjoy gazing at all of the bright green cakes and things that come from it. Sorry, guys!)
But before you peg me as the untrendiest of food bloggers, let me paint you a picture and see if I can at least sway you to join me on the “pro-avocado toast” side of the great snack food debate of 2015:
Crispy slices of warm sourdough bread topped with bright green slivers of avocado, a poached egg, salmon roe, and seaweed gomashio sit on a simple plate before you. You bight into it. Your teeth sink into the creaminess of the avocado and a split second later clash against the crisp edge of toasted bread and crunchy, sesame-laden gomashio. Salty bubbles of fish roe pop in your mouth as you chew and the yolk of the poached egg begins to seep off of the edge of your toast and onto the plate. You contemplate whether to lick the yellow slop right then to clean the pristine white plate beneath you or wait until the final bite, where you’ll sop up the bright yellow yolk with a messy piece of avocado toast perfection. If I’m with you in this little toast fantasy, I’ll advise you to do the latter. You shove that last cherished bite into your mouth and relish in the simple joy that comes from the one and only avocado toast.
So, what do you say? You with me on this one?
- 1 cup of microgreens
- ½ tablespoon of olive oil
- 1 teaspoon of lemon juice
- salt, to taste
- 4 slices of quality sourdough or rustic country bread
- 2 avocados, meat sliced thinly lengthwise
- 4 eggs, poached
- Seaweed gamasio or furikake, to taste
- A flaky finishing salt, to taste
- 1-2 ounces of salmon roe
- In a small bowl, toss the microgreens, olive oil, lemon juice, and salt until well coated. Set aside.
- Crack one of the eggs in a small bowl. Bring a large pot of water to just below a simmer. To poach, you want there to be small bubbles forming, but you don’t want it to be a light boil. Use a large spoon to create a whirlpool in the water by stirring rapidly in a circle. Once the whirlpool is in motion, add 1 egg to the center of the whirlpool. This will help the egg form a cohesive mass as opposed to turning out “stringy.” Allow to cook for 3-4 minutes or until you notice it is squishy. Remove with a slotted spoon, place on a paper towel to drain, and then begin the process again with the next egg.
- Toast bread slices in the oven or a toaster. Layer each slice evenly with avocado slices. Add eggs, gamasio (or furikake), salt, salmon roe, and, finally, the microgreen salad and serve.