There’s something about sleeping in late, crawling from your bed and into a bustling but unhurried restaurant and taking your first sip of a really satisfying bloody mary. One of my favorite things to eat for brunch is a slice of avocado toast. It’s simple, easy, and when done correctly, it’s perfection.
I stumbled upon this creation at one of my favorite neighborhood restaurants in Greenwich Village. Little did I know, the avocado toast trend was going viral and I soon started to see it everywhere, including in the Fieldhouse Kitchen.
So move over bagel and cream cheese, avocado toast is king.
- Slice of bread
- Half a ripened avocado
- A teaspoon of fresh lemon juice
- A teaspoon of extra virgin olive oil
- A pinch of red pepper flakes
- A pinch of sea salt and freshly cracked black pepper
Now let’s assemble. Toast your bread. If you’re like me and don’t have a toaster, don’t let that stop you. Learn how to make toast without a toaster.
Mash half the avocado in a small bowl with the lemon juice. Add salt and pepper to taste. Spread the mixture on your toast and drizzle with olive oil. Add a pinch of red pepper flakes. Pair with eggs (a poached egg on top is my favorite addition) and don’t forget the bloody mary.
And remember, the only other thing better than going out for brunch is of course having breakfast in bed. #FieldhouseKitchen
Fieldhouse Fun Fact: My favorite Sunday brunch spot in New York City? Jacob’s Pickles!