AVOCADO ON BREAD

So over Memorial Day weekend Corina and I went to visit Sebastian in Santa Barbara and ended up staying at an avocado farm. By far, the best part of this trip was waking up every morning and making avocado breakfast, which we then carried outside over to a small deck that looked into the mountains, and proceeded to eat very happily under the strong white California sun.

Original:

Inspiration goes to Cafe Gitane in SoHo where I first had and became a little addicted to avocado toast.

A lot of bacon avocado spread, very generously and only a bit mashed so still quite chunky, onto half of a toasted Costco cheddar cheese bagel. The cheese was stuck to the outside of the bagel so when toasted it got all browned and a little crunchy.

Versions I made for Dexter in DC:

Whole wheat wonderbread from CVS toasted in a pan with a small pat of farmers market butter. Yellow cheddar melted on top and then browned a bit under the broiler.

If you have a pinkerton avocado, spread a lot of this on top of the slightly hardened cheese, fresh ground sea salt, fresh ground pepper, dash of cayenne pepper, and smattering of small circles of a white spring onion from the farmers market arranged to look lovely. The tiny sort that come with greens still attached.

If you have a bacon avocado, pile on the avocado, sprinkle a bit of salt, squeeze a bit of lemon, and dab gray poupon dijon whole grain mustard here and there.

Best eaten in the evening by the light of two red candles sitting next to Dexter.