Eggy Avocado Toast

Hello, my lovely readers. Today I am sharing with you a toast recipe! Now, I know what some of you might be thinking, toast? Groundbreaking. Hear me out. This recipe is more than just toast. It’s a moment, an experience. It’s my Eggy Avocado Toast. That said, there are many reasons why I choose to not eat eggs but that’s not what this blog post is about! Ultimately, I do think that the flavor of egg yolks is pretty fantastic (from what I remember) and if I can replicate that flavor with delicious plant-based ingredients so I can enjoy a delightful experience- I’m on it.

In our attempt to do this, first, let’s break down the flavor profile of an egg yolk. We have rich, cheesy, some would say a little garlicky or oniony, sulfury, savoury (I know, I’m pretending to be British) and pungent.

Here’s what I came up with:

Rich.…white truffle oil, plant butter, ripe avocado

Cheesy.…nutritional yeast

Garlicky…Garlic (lol)

Sulfury…. Kala Namak (which has sulfur)

Savoury….Black pepper, chives, nutritional yeast

Pungent….Lemon juice (helps to intensify flavors)

Now before we move on to the recipe, I do call for, as some would say, fancy ingredients. Most are pantry staples for me but I’m also a vegan foodie so I understand if you might not have everything. If you don’t, I’m sorry. But to re-create the amazing experience that this recipe could potentially offer- you really can’t skimp on things. Because there aren’t too many ingredients, they all count. Remember, we are trying to recreate the depth of flavor from egg yolks. We can’t just sprinkle on some nutritional yeast and call it a day.

First up, let’s talk about bread. It may come to no surprise that I’m going to highly recommend a tangy sourdough bread. Mainly because it’s delicious and I love the depth of flavor the sourness provides. This loaf here happens to be homemade. Obviously, I’m guessing you’ll use storebought which is totally cool. My only concern is that if it is pre-sliced it could be too thin. I recommend buying a whole loaf and slicing it yourself as I think a good 1/2″ thick slice works best here. If you don’t have sourdough, you can go with something like rye, pumpernickel, or even whole wheat bread.

Next up, let’s address some important steps that are going to take this toast in a ‘next-level’ direction. First up, we have the rubbed garlic technique. Start off by peeling one plump piece of garlic and smash it with a knife (carefully, don’t act up). You want the clove to be nice and juicy. Using your fingers, rub that on a freshly toasted piece of bread, while still hot. This creates a thin layer of delicious garlic flavor. That way you get the intensity of raw garlic without any pieces to chew (which can be quite jarring). Next, we need to build up more layers of flavor.

That means a good spread of plant butter and a hefty sprinkling of nutritional yeast. I like to use Country Crock Plant Butter because it is easy to find, inexpensive, and very versatile. I also love that it comes in stick form. One thick slice of butter on each piece works beautifully here. Then the nutritional yeast goes on, which sticks to the butter.

For the final toppings we are using something you may not be familiar with, Kala Namak. This is basically a salt that has naturally occurring sulfur. It has a very pungent and salty flavor that tastes very similar to eggs! I find that it is heat-sensitive, so this wouldn’t be good to add to something that is going to be cooked to death. It’s definitely a finishing salt in my opinion. This ingredient is mandatory as it creates the unique sulfur flavor we are looking for. This is a good brand to buy off of Amazon if you need some.

White truffle oil is another flavor bomb we are combining with everything else to deliver the ultimate experience. Traditionally, eggs and truffles are a classic combination used often in many luxurious recipes. They just pair beautifully together. Similarly, with this toast, the white truffle oil makes this more of an experience because it is so aromatic and rich. This is another ingredient you really can’t skimp on. It’s very important! Here is a good one to buy off Amazon if you don’t have any already.

To finish off the eggy avocado toast, I like to use freshly cracked black pepper which provides a little heat. A sprinkling of chives does enhance the flavor and provides a nice pop of color, but it’s not necessary. (My chive plants are flowering right now, so that’s why you see the lavender flowers. They’re quite delicious.) One last step that is totally optional as well is to heat the toast up in the oven. Also, this warms the toast up which I find to be quite nice and reminiscent to a warm egg yolk. Try it for yourself and see if you like it if you have the time.

I hope that you make and enjoy this easy, eggy avocado toast recipe! Tag me on Instagram if you do and please leave a comment/review here. I know that some of the ingredients might be a little fancy but they are good investments to have in the pantry, I promise! Happy cooking.

mississippivegan Hello, my lovely readers. Today I am sharing with you a toast recipe! Now, I know what some of you might be thinking, toast? Groundbreaking. Hear me out. This recipe… Recipes Eggy Avocado Toast European

Nutrition facts: 200 calories 20 grams fat

Ingredients

2 thick slices sourdough bread (or desired bread), ½” thick 
1 clove garlic, peeled and crushed 
2 heaping teaspoons Country Crock Plant Butter
2 teaspoons nutritional yeast
1 small ripe avocado (or ½ a large avocado), peeled and cut into chunks 
2 teaspoons good white truffle oil
1 lemon wedge, to squeeze
Freshly cracked black pepper
Kala Namak (very important, must use or don't make)
Freshly chopped chives (optional)

Instructions

1. Toast the bread and immediately rub with crushed garlic clove all over the toast, including the crispy edges. Preheat oven to 400 degrees F, if serving hot. 

2. Spread about 1 teaspoon of butter on each slice and dust with about 1 teaspoon of nutritional yeast on each slice. 

3. Divide the avocado onto each slice and use a fork to smash. 

4. Drizzle with about 1 teaspoon truffle oil to each slice. Squeeze only a few drops of lemon on top as well (about 4 drops on each slice).

5. Sprinkle a good amount of Kala Namak on top. Crack over some black pepper and sprinkle with chives. 

6. Serve immediately or pop into the oven and bake for about 8 minutes, to warm thoroughly, if desired.

notes

If slicing the bread yourself, I recommend refrigerating the bread first. This makes it much easier to slice!

When squeezing on the lemon, you don't want to overdo it! Just a few drops to wake up all of the flavors. If it's too acidic, it can ruin the recipe.

Same with the avocado- I don't care how much you love it! There can't be too much here or it will overwhelm the toast. A nice little layer is good. Try finding a small avocado to split for each slice or if you can only find a large avocado, use only 1/4th per slice.

Stlying tip! If you save a few chunks of avocado, you can add a few pieces on top of the mashed avocado which gives it a nice appearance and some texture, like in the photographs on this post.

This post is sponsored by Country Crock® Plant Butter. All opinions and recipes are my own.