We just celebrated our wedding anniversary at the Inn in Rancho Santa Fe, where the location is nothing more than beautiful and the food is delicious. The avocado toast took my eye as it wafted en route to another table. What a wonderful idea for brunch: an egg delicately placed on top of the vibrant avocado and scattered with tomatoes. Breakfast never looked so good.
1 ripe Haas avocado
2 thick slices of country bread
Extra virgin olive oil
¼ teaspoon lemon juice
¾ cup quartered cherry tomatoes
Mash the avocado with the lemon juice and a little salt and pepper to taste. Chop the tomatoes into bite size pieces and sprinkle with a little salt and pepper. Set aside.
Lightly brush oil onto both sides of the country bread and toast on a very hot griddle pan until golden brown.
Assemble the toast with a nice thick layer of avocado and sprinkle your tomatoes on and around the toast. Serve immediately.
For added flavor, fry your eggs and serve on top of the toast as a delicious brunch option with some crispy bacon.