We all know that avocado toast can be a healthy and hearty start to the day or an easy midday snack, and at this busy time of year we need all the help we can get. (Heck, add a glass of wine and it’s dinner.) This recipe, adapted from Yeah, It’s Fresh, the debut cookbook from First Watch, is as easy as it is pretty.
Join Chef Harry Lohr from First Watch at Bloomingdale’s on December 4 at 11:30 a.m. for a free cooking demo and samples of Holiday Breakfast Dishes. Register HERE.
For avocado mash:
3 ripe avocados
1 tablespoon fresh lemon juice
½ tsp seasoned salt (see note)
Cut avocados in half and remove pit. With a paring knife, slice an avocado half lengthwise into thirds, and then slice across into fourths. Using a large spoon, scoop out flesh from peel.
In a mixing bowl, mix avocados with seasoning and lemon juice until evenly coated. Mash with a whisk, keeping medium sized chunks. Fold with a rubber spatula until seasoning is incorporated. Transfer to airtight container and seal tightly with a double layer of plastic wrap. Refrigerate for at least 2 hours prior to serving.
6 pieces thickly sliced whole grain bread
½ teaspoon extra virgin olive oil
1 pinch flaky finishing salt such as Maldon Sea Salt
1 tablespoon chopped fresh herbs such as chives and parsley
1 lemon, cut into 6 wedges
Toast bread, and spread equal portions of avocado mash and into an even layer over each slice, leaving a rustic and chunky look. Slice toast in half on a bias, drizzle avocado mash with extra virgin olive oil and sprinkle with sea salt. Garnish with fresh herbs and serve with a lemon wedge.
Note: you can use your favorite “house” seasoning blend—at First Watch it contains coarse salt, black pepper, garlic powder, onion salt and paprika—but feel free to get creative!