California Avocado Toast
Ingredients6 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
- 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.
- 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.
- Place one egg on each piece of toast and sprinkle both with more truffle salt. Serve.
- Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados