Musings about Parenting Through Culinary Creations

Hashtag $10 Toast


Over the summer we went back to California for a few weeks to visit family and friends. Anytime we make a trip back home we take advantage of being able to spend time with Praveena and her family. Talking and texting all the time is never the same as hanging out so there is always a ton of excitement when our families get together. As we were putting together the breakfast menu the discussion turned to avocado toast. It seems to literally be on every café breakfast, brunch and lunch menu that we have seen. I mean the avocado toast phenomenon reaches across the country. This being said I was sharing my story of how I was trying to convince my 91 year old grandmother to visit a toast bar with my children and I. There is just something about the smooth seductive texture of the avocado and the crunch of bread that is mind blowing to the taste buds. I told Praveena and her husband about how I shared these thoughts with my nana and the vivid descriptions of the smooth seductive texture of the avocado, and how it is so complimentary to the buttery crunch of the toasted bread. The combination is a perfect sirens call to ever awaiting taste buds. Looking back now it was probably a pretty entertaining sight–I was literally my own hype girl. I recounted how I was a deflated balloon of a person after my nana laughed at me and said that Mexicans have been putting avocado on toast for forever. And how it was not a specialty item, and that she sure as heck was not going to pay between four and ten dollars for avocado on toasted bread. After the story was over there was lots of laughter and #HashTagTenDollarToast jokes. Praveena’s mother is visiting from India for the summer and she too found this entertaining and agreed with my grandmother’s feelings on purchasing avocado toast. It was only fitting that avocado toast became our Saturday breakfast. With a few twists of course. So if you enjoy avocado, toast and good flavor, but don’t want to pay ten dollars for avocado toast then this is the recipe for you. Enjoy and please share with us all the spins and twist your family enjoys on toast. P.S. I won’t tell anyone if we happen to run into one another in a restaurant in Columbus and you are enjoying avocado toast–that is, if you won’t tell on me. Sometimes, mamas gotta splurge. Happy cooking friends!

Print Recipe
Avocado Toast
Open faced sandwich with mashed or sliced avocado that contains hints of citrus and spice.
2 delicious pieces each
2 delicious pieces each
  1. Turn on your broiler on high to pre heat your oven. Place a sheet of parchment paper on a large cookie sheet and set aside (make sure the parchment paper fits well on your cookie sheet--no one likes an oven fire). Slice up your loaf of bread (we got 10 pieces out of ours) and brush both sides of the bread with olive oil, and place them on the cookie sheet. Put the bread in the oven for about 2 minutes on each side. When the bread is golden brown/toasty set those babies aside for assembly time.
  2. While the bread is toasting in a mediumish bowl mash up the avocados, and then add the salt, pepper, and fresh lemon juice.
  3. Next fry or poach your eggs. We fried our eggs in a little bit of ghee. During the time it takes your eggs to cook you can be arranging your avocado on the toast, and sautéing the paneer. To sauté the paneer simply flake a bunch of the paneer into a bowl. A sturdy fork works best to achieve those large chunky bits. Add a little ghee to a small pan (we used a nonstick) and cook the paneer until you can see a little browning. transfer cooked paneer to a plate or bowl.
  4. Now your delicious toast is almost complete. Top your avocado covered toast with your egg and paneer, or just paneer if you are not to keen on eggs ( like Praveena's mom-- and no worries, the toast was still amazing even though she took a hard pass on the huevos ).
  5. The finishing touch is a little sprinkle of salt, and Marash Turkish chile. We really like the smoky and spiciness that this particular chile brings to this dish, but any type of chile is fine. We have used red pepper flakes, salsa (not a chunky variety), and of course saracha.
Recipe Notes


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