colazione / breakfast recipes

the avocado toast bandwagon

April 13, 2016

avo-toast4i think i’m the only food blogger out there who doesn’t like avocados. i know they’re creamy, i know they’re pretty, and i know they contain good fats and all that jazz – there’s just something about the taste/texture i’ve never liked, and people are always blown away when i tell them. i think the only other food i don’t like is probably kiwi and i think that’s only because i’m allergic. avo-toastthese bowls with avocado roses that have been popping up lately are gorgeous, and avocado toast has been incredibly (overly) trendy for quite some time, but since it’s not something i like, i’ve quite easily resisted the bandwagon, until now. see, mr copper LOVES his avo-toast. every morning before work i make him a slice of toast topped with avocado, a fried egg, chili flakes, chia seeds, and maldon salt – filling and healthy (i still think a baguette with good cheese and jam is the way to go, but whatever), so on the weekend i decided up up the avo-toast game a bit for him.

avo-toast5 avo-toast6this avo-toast pretty much kills the game – i made a loaf of hearty rye bread, spread it with miso butter, topped it with mashed avocado, roasted miso honey mushrooms and a poached egg. it looks so good, i was ALMOST converted, but nah. avo-toast1 avo-toast2homemade rye bread + ultimate avocado toast

for the bread
1 tablespoon honey
2 teaspoon active dry yeast
2 1/2 cups dark rye flour
1 cup ap flour
1 cup whole grain flour
1 teaspoon salt

for the mushrooms
1 container shiitake mushrooms
3 tablespoons salted butter
2 teaspoons miso paste
2 tablespoons honey

additional ingredients
1 ripe avocado, mashed
1 egg
sesame seeds, salt & pepper, red pepper flakes

to make the bread: whisk 350ml hand-hot water with the honey until it dissolves, then whisk in the dried active yeast. leave for 10-15 minutes until the liquid has a froth on top (this step is called proofing). whisk the flours and salt in a large bowl. pour in the yeasty liquid and mix in the flour until you have a sticky dough. tip onto a floured work surface and knead for about 10 minutes until the dough feels smooth and a finger indent pops out quickly. shape into a ball and place into a clean, oiled bowl and cover with plastic wrap. let rise for about an hour or until doubled in size. place in large dutch oven and slash the top with sharp knife. let rise again for 30 minutes while the oven preheats to 500 degrees. bake for about 40-45 minutes or until deep golden brown. let cool on a rack before slicing.

to make the mushrooms: whip butter, miso and honey together until combined. melt slightly in the microwave and toss mushrooms in it (save a little to slather on your toast later). roast mushrooms in 350 degree oven until browned.

• assembly: toast a slice of your freshly baked bread, slather generously with leftover miso honey butter, top with avocado, a perfectly poached egg, and make it rain with seeds, s&p and chili flakes.

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4 Comments

  • Reply Cooks and Kid April 14, 2016 at 1:35 am

    Looks amazingly delicious! Love the photos. Great work!

    • Reply lesswithbread April 22, 2016 at 9:07 am

      Thank you so much! 🙂

  • Reply Charles H Rooney Jr April 14, 2016 at 4:38 pm

    This looks and sounds absolutely delicious. I will make this recipe because I like all of the ingredients that are in this recipe. My question, “How many servings will you have if you follow the recipe exactly as it is written?” I see that there is only one egg and with that in mind, I am thinking that this is a single serving. Please review and advise. Thank you.

    • Reply lesswithbread April 22, 2016 at 9:07 am

      Thanks for your comment!! I should have specified, but you will end up with one serving. 🙂 Hope you enjoy!

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