We do simple recipes here, but not basic. Avocado toasts get a really bad rep, and I kinda agree. It’s overdone, overpriced, and quintessential millennial. I love it though 🤫

Well, let’s change that, this simple yummy recipe requires very little labor and is easier on the penny if you try a little extra hard to find stores that carry ripe avocados for less.

Who doesn’t love a good bánh mì! Inspired by this iconic Viet street food, my avocado toast amps up the Asian and is packed with that good good flavor. Let’s get to cooking!

Prep:

• Cook time: 15 mins

Ingredients:

• Thick cut bread of choice - I like to use a simple sour boule

• 1 ripe avocado

• 2 tbsp cilantro chopped

• 1/2 lime or 1/2 tsp vinegar

• 1 tbsp mayonnaise (I use kewpie)

• 1/2 tbsp sriracha

• 1/2 tsp chili flakes or coarse chili powder

• 1 tsp green onions chopped

• 1 over-easy egg

• shredded carrots and radish (optional)

• salt to taste

Recipe:

I toast the bread with some butter on a skillet, or if you want to use a toaster, apply the butter after (butter optional - but I feel like butter just makes everything breakfasty).

Pro tip: The butter helps prevent the bread from getting soggy.

In a bowl, smash the avocado with a fork (I like my avocado to be a bit chunky rather than just mush, adds texture and dimension to the recipe), mix in the lime or vinegar, cilantro and salt. Add a sprinkle of sugar if you please. Fold it all in and your smashed avocado is done!

To make the first spread for the toast, mix sriracha and kewpie and spread it on the toast. Then layer the toast with the smashed avocado topped with carrots, green onions, and an over-easy egg, finished off with a sprinkle of salt and chili flakes.

You will feel far from basic with this breakfast – it’s a bit zingy, rich from the egg yolk, and decadently creamy and fresh.

You really can make it whatever you want. This protein packed, powerhouse of a breakfast is easy, yet so refined, you’ll feel extra bourgy that morning.