It's time to step up your avocado toast.
We aren't going to list 50 variations, but we have five tapenades that you can switch out - add or subtract the egg, bacon, tofu... you get the gest... there are way more than 50 adaptations but let's start with one and go from there.
Serves 1 or 2 depending on hunger level (hungry = 1 avocado per person)
1 large slice of hearty whole grain or sourdough bread
1 large ripe avocado
1 lime, juiced
1/2 teaspoon Beyond The Olive Smoked Olive Oil (optional)
1 T finely diced purple onion
1 T finely diced red bell pepper
1 fresh egg
1/4 cup baby arugula or spring greens
Water for poaching egg.
Salt and Pepper
If you like a litte warmth, add a 1/2 teaspoon of our Smoked Olive Oil for additional depth. Mix ingredients, but don't whip the avocado down into mush - you want a little texture once you start layering. Set aside.
POACHED EGG - Heat a two quart sauce pan of water to boiling. Add 1/2 teaspoon salt. Crack the egg carefully into a small bowl or ramekin. With a spoon, stir the water so there is a slight whirlpool in the pan. Pour the egg into the center of the whirlpool and turn the heat off. Set a timer for five minutes and leave the egg alone.
TOAST ASSEMBLY - Toast your toast.
Spread a layer of tapenade over the bread, then layer with the baby greens. Next spread the avocado mixture over the greens and sprinkle the diced red pepper and onion on top.
Remove the egg from the bath with a slotted spoon. Carefully place it on top of the toast. Grind black pepper and salt over it and then drizzle with the 25 Star Balsamic.
Now the tricky part if you are sharing this toast - cut it in two...
or enjoy the whole thing