This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.
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Who doesn’t love avocado toast? It’s everywhere these days. For breakfast, lunch, dinner, or a midnight snack, it’s the one dish that everyone loves to love (and Instagram).
But here’s the thing: We’re not sick of it yet. Not even close. Especially when it’s Wanderlust Hollywood executive chef Seamus Mullen’s version. « It’s lightly mashed avocado, some chile, some cilantro, some lime, an egg—a perfect light starter or a great breakfast. » We’d call it perfect, too.
Avocado Toast
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INGREDIENTS
1 slice toasted Sourdough rubbed in extra virgin olive oil
1/2 avocado, diced
3 sungold tomatoes, quartered
Serrano chilies, 8 thin slices
Lime juice
Extra virgin olive oil
Salt and Pepper
Radish, 5 slices
1 whole egg *
Dill
Cilantro
Espelette
Maldon Salt
*skip the egg to make this recipe vegan
DIRECTIONS
In a small mixing bowl combine avocado, tomato, lime juice, extra virgin olive oil. Season with salt and pepper.
Boil the egg for 7 minutes. Slice in quarters.
Toast bread, avocado mix, chiles, radishes, finish with egg, drizzle with olive oil and garnish with herbs.
Makes 1 serving
Photo by Melissa Ryan
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