Ahhhvocado toast, how do I love thee? Let me count the ways:
- It’s fast – even when half asleep
- It’s delicious versatile anytime of day
- It’s loaded with the good fats your body craves
But, in Episode 4 I took some good-natured heat from Adam and our guest Jame Pratt on the latest social media punching bag: Avocado Toast. Some say it’s a hipster creation and has no place in the traditional breakfast model while others say it’s the reason Millennials can’t afford homes. Well I say, “Hogwash!” (I love antiquated terms).
So this morning I had a perfect ripe, ready to eat avocado sitting on the counter just begging to be paired with toasted bread. Now if you’re new to avocados – which some people are – they can seem intimidating. But you can tell one is ready to eat first buy the color. When it’s gone from bright green to a very dark green-black then it’s ready. But it might be too ripe so read on. Next pick up it up and give it a slight squeeze – if it feels a little soft to the touch and not mushy then you’re ready. If it’s hard as a rock let it ripen further. Another sign it’s ready to consume is when the little stem piece at the top comes of easily. I’ve had less success with the latter method and stick primarily to look and feel.
“I don’t have time to make avocado toast in the morning!”
That was something I heard during the podcast. Again I say, “Phooey!” So, with a ripe avocado ready to cut open I got out my phone and opened the timer. I’ll set the record straight on just how long it takes to fashion up some tasty toast.
To make the time as realistic as possible the only ingredient I had on the counter was the avocado – everything else was where it normally lives. I started the timer and with usual early morning speed I:
- Placed a piece of bread in the toaster and let the machine do the work
- Retrieved a small bowl, knife, fork, spoon, butter, salt, pepper, garlic powder and cutting board
- Cut the avocado in half, length-wise, rotating it in my hand as the knife pierced the flesh down to the pit
- Scooped both halves of the ‘cado into the bowl with a spoon
- Smashed up the green goodness with a fork – leaving some big chunks for texture
- Seasoned with a little salt, pepper an an awesome spice Adam turned me on to… Flavor God’s Garlic Lover’s Seasoning
- Waited a moment for the toaster to complete it’s task
- Finally the springs shot up a perfectly browned piece of toasted wheat bread
- Slightly buttered said toast
- Scooped avocado goodness onto the eagerly awaiting toast
- Finished this off with a small pinch of coarse salt and black pepper
Total time… 3 minutes and 28 seconds.
Total time to consume… slightly less.
This article in The Washington Post is a fun read.