Avocado Toast is becoming a popular thing these days. I love avocados and I try to incorporate them into as many meals as possible. Here is a recipe I found for avocado toast. I added a few things for my own spin on it.
One 8-ounce ripe avocado, halved, pitted and peeled
Fine salt and freshly ground black pepper
4 slices whole grain or whole wheat bread
1 clove garlic, peeled and halved
2 tablespoons extra-virgin olive oil or unsalted butter, softened
Flaky sea salt, for serving
Crushed red pepper flakes, optional
Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper. * – I also added lemon zest
Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using. * – I added a layer of sliced radishes for more crunch and topped it with scrambles eggs and chives.
12 hard-cooked eggs
1/2 cup Sriracha Mayo (recipe below)
1/3 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Chopped fresh chives for garnish
Split the eggs in half lengthwise. Remove the egg yolks. Using a fork, break up the yolks in a mixing bowl. Stir in the Sriracha Mayo, mustard, salt and pepper, blending well.
Fill a pastry bag with a star tip and pipe the yolk mixture back into the egg whites. Top with chives. Serve, or cover and refrigerate immediately.
2/3 cup mayonnaise
1/3 cup Sriracha
1 tbsp freshly squeezed lime juice, or more to taste
In a medium bowl, mix together all of the ingredients for the Sriracha Mayo. Feel free to adjust the amount of lime juice to bring the thickening to your liking. Refrigerate promptly. Store, refrigerated, for up to 2 weeks. Can be used as a spread or dipping sauce for your favorite recipes that call for mayo.