It's reasonable to assume people have been mashing avocado onto toast for eons. If you have both available in the morning, it's just sensible to combine them for a nice quick meal. But, it hasn't been until recently that avocado toast has become a breakout superstar of the breakfast scene, to the point of having multiple New Yorker articles touching on the subject. You know you've made it as a breakfast food when this happens. As Nathan Heller states in one such article, "it is the ultimate cosmopolitan food, a dish for familiar pursuits in unfamiliar settings". Don't let the doubters fool you, avocado toast in all it's variations is here to stay.
What's one such variation? Top your avocado toast with sardines as directed below. With a simple sherry dressing and the added protein it's quite a good one; you can charge everyone at the breakfast table as much as you'd like.
Total Time: 10-15 minutes. Makes about 4 montaditos or 2 superior sandwiches, if that's the way you want to go.
1. Drain the oil from one tin of sardines into a small bowl and set aside. This will come into play momentarily. Wait for it.
2. Drain the oil from that other tin into yet another bowl and mix in one tablespoon of parsley, vinegar, lemon zest, and black pepper, then add the sardines from both tins and let sit. Again, wait for it.
3. Continue to wait for it.
4. Leap into action. That first bowl of drained olive oil comes back with a vengeance. Coat your sliced bread in it and broil that crackling, crusty bread until golden brown.
5. Mash and spread avocado onto the toast and top it with the sardine mixture.
6. Garnish with remaining parsley and season with sea salt and a squeeze of lemon. Savor every bite.
Recipe from Alton Brown found on seriouseats.com
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