It’s the perfect recipe for a Sunday brunch. Invented in 1993 by the self-taught Australian chef Bill Granger, nicknamed “the king of breakfast,” avocado toast has taken over social media in the ’10s, becoming the favorite recipe of millennials. Quick and healthy, it has also caught the attention of Gordon Ramsay, who serves it in his establishments.
The story
Few dishes are known for their origins, life, and miracles like the avocado toast, a deliciousness as quick as it is intuitive and irresistible, which has spread from British cuisine to the world. Although eating bread with avocado was probably a custom among Latin American farmers and some practiced it privately in the States, the recipe was codified and launched into the restaurant scene by an Australian self-taught chef, recently prematurely deceased, Bill Granger. The preparation that he served in his café since 1993 was very simple: a slice of naturally leavened toasted bread, ripe avocado extracted with a single gesture from the shell, chopped into egg-shaped pieces and mashed on the bread, freshly squeezed lime juice, chili, and fresh coriander.
“I know, it’s just a couple of ingredients, barely a recipe. But it’s ready right away, fresh and light. And it’s green,” he said of his icon, which he frequently consumed during work breaks. From Sydney, he brought it with him to his establishments, all the way to Tokyo, Seoul, and London, becoming an ambassador for informal Australian cuisine. The idea, after all, was brilliant: treating the creamiest fruit in the world as a fat in all respects, flavoring it with a citrusy element and coriander for freshness.
The trend, however, exploded in the ’10s, with the proliferation of variations, to the point that avocado toast was defined as the favorite recipe of millennials, bouncing millions of times on social media due to its speed of execution and healthy, often vegan, composition. The exotic fruit, rich in vitamins, minerals, and various omega, can be mashed into a cream, roughly mashed, or sliced, acidulated with different citrus fruits, and enriched with elements like smoked salmon.
It has also caught the attention of Gordon Ramsay, who gladly serves it in his casual establishments with various toppings, including poached egg. Its pairing for a Sunday brunch is a river of Prosecco.
AVOCADO TOAST
Ingredients for 1 person
1 medium ripe avocado
2 eggs
2 slices of naturally leavened bread
1 small orange
5 confit cherry tomatoes
A pinch of chili flakes
2 teaspoons of sliced almonds
A splash of white wine vinegar
A pinch of sea salt
Peel the orange and cut the segments into small pieces, removing the seeds and peel. Place them in a bowl with the juice.
Cut the avocado in half, remove the pit, and peel. Coarsely chop the flesh and combine it with the orange segments, cherry tomatoes, chili flakes, and salt. Mix lightly, cover, and set aside.
Prepare the poached eggs. Gently bring a small saucepan of water to a simmer and add the vinegar. Crack an egg into a cup or small bowl. Swirl the water with a whisk to create a gentle whirlpool and carefully slide the egg into the center. Cook for 3 minutes, until it floats to the surface, the egg white is set, and the yolk is still runny. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the second egg in the same manner.
Meanwhile, toast the almonds in a small, dry skillet over medium heat for a few minutes, until golden brown, stirring regularly to prevent burning. Set aside. Toast the bread on both sides and place it on the plate.
Divide the avocado mixture between the two slices, place an egg on top with the almonds, and serve.
