Does this toast scream spring or what?!
I promised myself I wouldn’t talk about the weather, but the colder it gets, and the more it snows, the more I crave SPRING! Yeah I don’t understand why it is getting colder either. This weather makes no sense. I’m just going to sit on my hands and pray for spring.
UGH SPRING COME SOON PLEASE.
Anyways, how was your Easter? I’m currently in a chocolate peanut butter egg coma, but that is besides the point. Mine was filled with family and cuddles and plenty of SILLY STRING. I know, that sounds like a really weird tradition, but my cousin’s wife’s family does it every year. And don’t you feel like more of a kid when you have a can of silly string in you back pocket.
Except ALWAYS make sure to wash it off of the concrete. You’ll thank me later.
Forgot to add that Mom made me a KILLER Easter basket. Chocolate covered gummy bears, ghiradelli squares, and PEEPS. But only the yellow ones. I know that is discriminatory, but I feel like the yellow ones are theoretically less chemically.
Also, is it weird that I am twenty-two and my mom still makes me a basket?!? It might be lame, but I love it and I love her for it. I also love her for coming to help me do my laundry when I come home for the weekend. I mean, don’t get me wrong. I can do my own laundry (and add the scent booster myself what what!?) But when mom helps me? It’s extra special. You know? She gives it that motherly touch!
Ahh but OK. It is toast time!
To be honest with y’all, I used to hate avocado toast. Maybe it was the texture or the mild taste or I don’t know but I just really did not like it. However, the fabulous people at Bluestone Lane Cafe in NYC made me a believer again! This recipe is an attempt at their famous avocado toast SMASH. They use a LOT more avocado, I’m sure, but I toned it down a little smidge. Now, feel free to have this delicacy year round. The bread and the egg and the tahini, with the feta and tomatoes. UGH I could eat this for every meal. Which I have. Twice.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1/2 cup tahini
- 2 tablespoons fresh lemon juice
- Drizzle honey, to taste
- 1 small to medium garlic clove, grated
- 1 cup water
- 1/2 teaspoon salt, plus more, to taste
- Handful of very finely minced fresh flat-leaf parsley
- 1 ripe avocado, halved and pitted
- 1/2 tablespoon fresh lemon juice, plus more, to taste
- 1/2 tablespoon. fresh lime juice, plus more, to taste
- Large pinch of sea salt
- Freshly ground black pepper, to taste
- 2 large slices multigrain bread, toasted
- Red pepper flakes, to taste
- Extra-virgin olive oil for drizzling
- Handful of halved cherry tomatoes
- Feta cheese, crumbled, to taste
- Handful fresh arugula
- 2 soft boiled eggs (optional)
Make the tahini sauce: In a small bowl, whisk together the tahini, lemon juice and garlic. Slowly drizzle in the water, about 2 tablespoons at a time, checking the consistency occasionally, until the sauce is just thin enough to drizzle off a spoon. Transfer the tahini sauce to a bowl, season with salt and stir in the parsley.
Scoop the avocado flesh into a bowl. Add the lemon juice, lime juice, salt and black pepper. Smash with a large fork, keeping the mixture quite chunky but making sure everything is thoroughly combined.
Drizzle each slice of toast with about 1 tablespoons of the tahini sauce. Scoop the avocado mixture on top, sprinkle with red pepper flakes and drizzle with olive oil. Top each slice with cherry tomatoes, feta, arugula, and egg. EAT.
Bring. It. On. Spring.