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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