Here in CT, it’s early August, but it is nothing like the steamy Augusts I spent living in Charlottesville, VA. Instead, August in CT. is sunny, breezy, coolish, beachy, and too short. The upside of short lived hot spells is the chance to keep on cooking all summer, like this avocado cheese toast.
In Fairfield County where I live, local farms allow pick-your-own, or have a garden market. I particularly love Sport Hill Farm, a farm “down the road apiece” from me, with a gorgeous garden store filled with their own organic foods. “Her girls,” as Patti the farmer calls her free range chickens, produce the eggs for my avocado cheese toast. For my two Italian ingredients, cheese and toast, I go to A & S, the closest thing to a bronx Italian deli. There, I can purchase a wedge of reggiano parmesan cheese to grate on my avocado cheese toast as well as a loaf of authentic Italian bread. A&S imports it daily from Arthur Ave. in the Bronx.
I once read that Frank Sinatra flew Arthur Ave. bread to his home in L.A. on a regular basis. If it’s good enough for Frank…..oh wait, he was extremely skinny , so that might be a rumor about the bread.
I do go to extremes for this simple breakfast of avocado cheese toast; I so love it that I can’t stop making it. I sent a picture of my avocado cheese toast to my vegetarian granddaughter in Vermont, and I have posted it on Facebook. Obviously I am obsessed. I think a healthy, light, but heavenly tasting recipe is hard to find, so if you make this avocado cheese toast, use the best ingredients. Isn’t that also a maxim for living?
1/2 of a ripe Haas avocado
1/2 a fresh lemon
1 large egg
2 tbsp grated reggiano parmesan cheese
Dashes of hot sauce (optional)
1 slice of freshly toasted bread
Cut the avocado in half and remove the pit. Using a sharp knife, cut criss cross lines in one half of the avocado and then slide the knife around all sides. With a teaspoon, scoop out the avocado flesh into a small bowl.
Sprinkle lemon juice all over the scooped out flesh. Sprinkle it with salt and pepper and mash it with a fork until the flesh is fairly smooth. Taste if more salt or pepper is needed. Sprinkle a few drops of hot sauce over the avocado mixture, if using it.
While the toast is toasting, fry your egg. Spray a non-stick skillet with oil and heat on medium heat. When the pan is hot, crack an egg and slip it into the skillet. Fry lightly until the white becomes opaque. Flip the egg using a non-metal spatula and fry for another minute or until you think the underside is cooked.
Flip back over and slide onto the toast. Sprinkle with as much grated parmesan as you like. I like two or more teaspoons. Cover the plate with the skillet for a few minutesw. This will slightly melt the cheese and warm up the avocado mixture. Sometimes, I just omit putting the skillet on top and instead, I warm it 20 seconds in the microwave. If you don’t care about melting the cheese or warming the avocado mixture slightly, then just eat it as is, once the egg goes on top.
**Notice that I like my toast dark, but of course you can make it as light or dark as you prefer.