California Avocado Toast

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Serves: 12
  Fresh California Avocado*, peeled and seeded
12    slices of 7 or 9-grain nutty bread, toasted
12    Eggs
2/5  cup  vegetable oil
1 1/2  oz.  raw shaved beets
  As needed  White truffle salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Mash the avocados in a bowl and divide and spread equally on twelve pieces of toast. Sprinkle each with truffle salt. Divide the beet shavings equally to top each toast.
  2. As needed, heat the oil in a pan (or pans) over medium heat. Crack the eggs into the pan and cook for 2–3 minutes. Gently flip the eggs and cook for 1–2 minutes more or to order.
  3. Place one egg on each piece of toast and sprinkle both with more truffle salt. Serve.
  4. Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Chef Tara Lazar, Cheeky’s, Palm Springs, CA

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