Avocado toast - 1+2 H E A L TH

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I kept it simple: toasted, thick-cut bread, a quick drizzle of olive oil, a generous mash of ripe avocado (at least one half per toast -- enough to fill you up), another drizzle of olive oil, the tiniest squeeze of lemon, then a sprinkle of sea salt and something with a gently spicy kick -- crushed chili flakes, piment d’espelette, merkén, or aleppo pepper.


Like all uncomplicated but perfect dishes, you need to pay attention to every element of avocado toast in order to achieve the right balance of textures and flavors. I like to tip mine towards the fatty side -- too much lemon and it’s a salad -- which means using a good amount of sea salt to wake up the bread, oil, and avocado

The Infatuation’s Andrew Steinthal: Smashed, with some olive oil, chili pepper flakes, and an egg on top...

At this point I slice open an avocado and place the side with the pit in the refrigerator for a later use. I use a sharp knife to cut 1/2-inch slices in the pitted side, the long (hot dog) way. Throughout this process I check the progress of my bread and eventually flip it over so that the other side can get toasty. (I inspect this new face-up side to make sure that it's greasy enough, then drizzle on more oil if needed, and salt, of course -- kosher salt.) 
Once the bread is toasted to my liking -- or at least to my accepting, depending on how hungry I am -- I place it on a paper towel and then wrestle with my sharp knife to extract the avocado slices from the skin. If I'm feeling luxurious, I'll dirty up an entire other utensil, such as a spoon or fork, to make my life easier for this step, but usually I just wrestle. I distribute my avocado slices on the toast, smash them quickly and sloppily, sprinkle on more salt, grind on some pepper, and if it's a really really reeeeeeally fantastically good day, I add two slices of salami. I eat this in front of my computer and then probably go back for seconds.
More: Another surefire way to have a fantastically good day? Start it off with salami and butter on a bagel.
J. Kenji López-Alt of Serious Eats' The Food Lab: Oh, easy! I spread a layer of warm refried beans on top of some toasted whole-wheat or multigrain bread, then I layer on sliced avocado (none of this mashing nonsense), some slivered white onions, and a sprinkle of good coarse sea salt for crunch. I even wrote a post about it.
Ignacio Mattos, chef at New York's Estela: For me, it's all about the avocado. I beat it with little bit of olive oil and just a sprinkle of sea salt, then put it on a dense multigrain bread. I like it as simple as possible -- but the bread must be really charred.


Author Notes: This is the best food, ever. I like to use thick slices of bread and smash on a fat layer of avocado, so you get contrast between the crunch of toast, the soft innards of the bread, and the creamy avocado. Flaky salt is key; express yourself with extra toppings. (less)Author Notes: This is the best food, ever. I like to use thick slices of bread and smash on a fat layer of avocado, so you get contrast between the crunch of toast, (…more) —Marian Bull
Serves 1
  • 1 slice of good bread (your choice: whole wheat, sourdough, and rye are all A+ options)
  • 1/3 to 1/2 ripe avocado
  • Flaky salt
  • Drizzle of olive oil (optional)
  • Black pepper, red pepper flakes. paprika, or ground cumin (optional)
  1. Toast your bread on both sides. Smash on avocado with a fork. Top with flaky salt -- don't be stingy -- and any other toppings that fit your fancy.
  2. Repeat as necessary.


 
1. Make "guacamole:" Squeeze or scoop avocado flesh into a bowl. Mash lightly. Finely mince the cured lemon and add it to the avocado. Taste for seasoning; add a drizzle of curing liquid, if desired, plus a sprinkle of salt.
2. Toast your bread the way you like it. While the bread is toasting, warm the olive oil over a low flame in a non-stick pan. When it sizzles, break in two eggs and fry them to your desired donenesss
3. Spread avocado mixture on the bread, then top with eggs. Sprinkle yolks with Aleppo pepper or drizzle with harissa.
4. Breakfast is served!

Author Notes: I've been really into lemon-basil aioli after having it at a local restaurant that uses it on several of their sandwiches. I started adding it to avocado toast in place of my usual butter or olive oil, and the tanginess and herbal freshness really pop against the silky avocado

For the avocado toast:
  • 1 thick piece of sourdough bread, toasted
  • Lemon-basil aioli (below)
  • 1/2 avocado, sliced
  • Sea salt
  1. Spread your toast with aioli to taste, then top with slices of avocado and a sprinkling of sea salt. That's it! 




Author Notes: Sometimes I need to be reminded of the simple not-quite-recipes that are just as pleasing as an elaborate feast.
Here I share this humble gem, along with another favorite, fresh radishes with butter and salt. Happy lunching. (less)Author Notes: Sometimes I need to be reminded of the simple not-quite-recipes that are just as pleasing as an elaborate feast.
Here I share this humble gem, along wi (…more) —Amanda Hesser
Serves 1
Tartine with Mustard Mayo and Mashed Avocado
  • 1teaspoon Dijon mustard
  • 1teaspoon mayonnaise
  • 2 slices whole grain bread, toasted
  • 1/2 ripe avocado, peeled
  • A few drops lemon juice
  • Salt
  1. In a small bowl, blend the mustard and mayonnaise. Spread on the toasted bread. In another bowl mash the avocado with the lemon juice and salt to taste. Spoon the avocado over the mustard mayo and spread it to the edges.
Radishes with Butter and Salt
  • Handful fresh radishes with their tops attached, scrubbed
  • Fresh unsalted butter, just below room temperature (so it's soft but not oily)
  • Flaky sea salt like Maldon
  1. Dip the radishes in butter and then salt. Crunch! 

Author Notes: Spring Toast is the perfect combination of hearty toast, garlicky pea hummus, avocado, and sprouts. Everything is sprinkled with chunky sea salt flakes and drizzled with the grassiest of olive oils. Every bite is just divine: sweet, salty, and creamy. (less)Author Notes: Spring Toast is the perfect combination of hearty toast, garlicky pea hummus, avocado, and sprouts. Everything is sprinkled with chunky sea salt flakes (…more) —Tasty Plan
Makes 1 toast
Pea Hummus
  • 2cups cooked sweet peas
  • 1tablespoon tahini
  • 2 cloves garlic
  • 1tablespoon olive oil
  • juice half of one lemon
  • 1pinch sea salt
  • 1handful cilantro and/or mint
  1. Place all ingredients in food processor. Blend until smooth.
  2. Taste for seasoning and adjust as necessary.
  3. Place in sealed container. Store covered in refrigerator for 2-3 days.
Spring Toast
  • 2-3tablespoons pea hummus, recipe above
  • 1piece hearty gluten-free toast
  • 1/2 avocado, sliced
  • 1/4cup sprouts of choice
  • 1pinch sea salt
  • 1dash good quality olive oil
  1. Toast bread.
  2. Smear pea hummus over toast, then place sliced avocado on top.
  3. Sprinkle with sprouts and sea salt. Drizzle with olive oil and eat immediately.




Author Notes: I recently started Mark Bittman's VB6, flexitarian lifestyle, which calls for eating vegan before 6pm. It's going well, especially with all the abundant fruits and veggies in the summertime, specifically my father's beefsteak tomatoes which are amazing and growing like weeds. Before VB6 I would've been making these with mayo and bacon but this is a nice, healthy alternative. I've taken to making this for breakfast or lunch. It's so good sometimes I eat it for both. (less)Author Notes: I recently started Mark Bittman's VB6, flexitarian lifestyle, which calls for eating vegan before 6pm. It's going well, especially with all the abundan (…more) —pigisyummy
Makes 1 tartine
  • 2pieces rustic or whole grain bread, toasted
  • 2teaspoons dijon mustard
  • 1sprig basil
  • 1/2 avocado
  • 1 beefsteak tomato (heirloom would be great too)
  • fresh ground black pepper
  • kosher salt
  1. Slice the tomato into 2, 1/4" thick slices. If the tomato is small in diameter, cut 4 slices.
  2. Spread 1 tsp of dijon mustard onto each slice of toast.
  3. Top each slice of toast with 1/4 of the avocado and gently mash/spread the avocado using a butter knife to cover the slice. You want to leave some chunks.
  4. Tear up some of the basil leaves and sprinkle them on top of the avocado.
  5. Top with the slices of tomato and sprinkle with salt and pepper to taste.
  6. Serve and eat open faced.




  1. Author Notes: It's like your favorite, most Instagrammable breakfast, except jacked up on steroids and almost too enormous to fit into your mouth. In Major League Lu (…more) —Kendra Vaculin
    Makes 1 sandwich, except you’ll want 2 for yourself probably
    • 2 pieces of your number 1 favorite kind of toast
    • 1 big scoop avocado flesh (I used about 1/3 of a whole ‘cado)
    • Freshly ground pepper
    • Flaky sea salt, like Maldon
    • Red pepper flakes
    • Pesto, leftover from when you made it for pasta last night
    • A few very thin rounds cucumber
    • A few slices tomatillo (see note above)
    • 2 thick slices fresh mozzarella
    • Small handful spinach leaves
    • Sprouts
    1. On one slice, create the perfect avocado toast. Smash your ‘cado and spread from end to end, and then sprinkle with freshly ground pepper, sea salt, and a serious hit of red pepper flakes.
    2. On the other slice, spread a layer of pesto.
    3. Distribute the fillings between the two individually lovely toast specimens, pile your fillings: small cucumber rounds, slightly overlapping and shingled; big crunchy slices of tomatillo and creamy cool rounds of fresh mozzarella; a splay of spinach leaves; and a little heap of sprouts. If it’s breakfast time/you need more protein/you’re ready for a mess/you LIVE ON THE EDGE, add a fried egg. And then say yes because I'm asking you to marry me.
    4. Smash everything together between the toast bookends and sigh the big sigh of sandwich nirvana. 



    Author Notes: Full disclosure: I am not a morning person; it is hard for me to get going in the morning, and more often than not, breakfast is coffee and something super-quick, like a pre-packaged breakfast bar or a bowl of cereal. Some days I need something more substantial, but I still don't want to spend a bunch of time in front of the stove. Enter the breakfast sandwich. This version combines bacon, egg, avocado, and cherry or grape tomatoes. I find that cherry tomatoes pack more flavor per bite than sliced tomatoes most of the year, but if you have some good heirloom slicers, feel free to substitute. This sandwich comes together pretty quickly: The prep work is done while the bacon is frying, and the assembly is done while the eggs are frying. Applying the mashed avocado to both slices of bread helps decrease the mess factor, but do be careful so you don't have to change your shirt before you head to work! (less)Author Notes: Full disclosure: I am not a morning person; it is hard for me to get going in the morning, and more often than not, breakfast is coffee and something s (…more) —hardlikearmour
    Food52 Review: WHO: When hardlikearmour is home alone, she makes herself soft scrambled eggs and toast.
    WHAT: A breakfast sandwich worth rolling out of bed for.
    HOW: Spread mashed avocado on two pieces of toast and let it act as a catch-all for a runny egg, crumbled bacon, and sliced cherry tomatoes.
    WHY WE LIKE IT: Breakfast sandwiches are usually too fussy for anything but weekend brunches, but not this one. You can prep and assemble as you go, leaving you plenty of time to make it work by 9 AM and still put your cereal routine to rest. (less)Food52 Review: WHO: When hardlikearmour is home alone, she makes herself soft scrambled eggs and toast.
    WHAT: A breakfast sandwich worth rolling out of bed for.
    HOW: (…more) —The Editors
    Makes 2 sandwiches, easily scaled down to 1
    • 2 slices thick-cut bacon
    • 1/2 large Hass avocado
    • 2teaspoons lemon juice
    • Table or fine sea salt
    • 10 to 12 cherry tomatoes
    • 4 thick slices of Bâtard or your favorite sandwich bread
    • 2 eggs
    • Freshly ground black pepper
    1. Place your bacon into a cold frying pan, then heat over medium, turning occasionally, until it's crisp.
    2. While the bacon is cooking, combine the avocado, lemon juice, and 1/4 teaspoon salt in a small bowl. Mash everything together with a fork, until fairly smooth. Set aside.
    3. Wash and quarter your cherry tomatoes. Push to one side of your cutting board. Line the other side of the cutting board with 2 layers of paper towels for draining the bacon.
    4. Toast your bread when the bacon is close to being done. Crack the eggs into a small bowl, and set aside.
    5. Remove the bacon and place it on the paper towels. Pour off all but a tablespoon or two of the bacon grease (but save the rest for other uses!). Fold the paper towels over top of the bacon, and pat to remove most of the grease.
    6. Pour the eggs into the frying pan, and sprinkle with salt and pepper. Place a lid over the eggs, and allow to cook until the whites are set, but the yolks still runny (or to firm yolks if that's what you like). This will only take a few minutes.
    7. Divide the mashed avocado mixture between the 4 slices of bread, spreading in an even layer on each slice. Divide the cherry tomatoes between the 2 "bottom" slices of bread. Sprinkle with salt and pepper. Crumble a slice of bacon onto each "top" slice of bread.
    8. Place an egg on top of the tomatoes, and add the "top" slice of bread to the "bottom." (You can also arrange the components on the sandwich however you like.) Slice with a serrated knife, or eat whole. Enjoy a great start to your day! 
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γ ι α   2   μ ε ρ ί δ ε ς

  • 1 φλυτζάνι ( 150 gr) λευκά αμύγδαλα
 ανάλατα, ωμά 

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για να τα μουλιάσουμε 

2+1/2 (625 ml) φλυτζάνια νερό* 
για το γάλα

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2- 3 κουταλιές της σούπας (ωμό) μέλι καλύτερα λίγο ζεσταμένο
ή
2-4 ξερούς χουρμάδες 
που έχουμε βγάλει το κουκούτσι

  • 1 κλωνάρι βανίλια 
ή 1 κουταλάκι του γλυκού εκχύλισμα βανίλιας
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  • Θα χρειαστείς ένα  food processor (κουζινομηχανή) ή  ακόμα καλύτερα ένα δυνατό blender.

· Ειδική υφασμάτινη σακούλα
Προτιμάμε μία υφασμάτινη, από βαμβάκι ή κάνναβη
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