California Avocado Toast
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Ingredients
Serves:
12
| 6 | 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
Instructions
- 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.
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