Avocado Toast Challenge
Three takes on everyone's open face favorite from ABC Kitchen, Eveleigh and Mott St.
We love a good avocado toast.
Apparently, so does everyone else in the world.
Why? For one, they're that rare combination of lustily delicious and actually good for you. Plus they're ridiculously quick and easy to assemble: Smash some ripe avocado onto toasted crusty bread; add flaky sea salt and a couple glugs of good oil; congratulate yourself for being heart-healthy and on-trend.
Of course chefs like to get all chef-y with stuff. We asked a couple favorites for their inspired takes. Feel free to improvise. Since you're gonna live forever eating these, you'll have plenty of time to experiment.
Avocado Toast with Eggs Gribiche
Jordan Toft, Eveleigh, L.A.
Deconstructed gribiche sauce (soft-boiled egg, cornichons, salt-cured capers, Dijon and herbs) plus a few splashes of Tabasco equals brunch on a slice of bread.
Avocado Toast with Pickled Onions, Anchovy and Tomatoes
Edward Kim, Mott St and Ruxbin, Chicago
"There are a lot of different textures going on," says Kim of this satisfyingly complex interpretation. Indeed: Avocado is mashed with shallots, olive oil and sherry vinegar, then topped with pickled red onions, anchovies, caramelized asparagus, chopped herbed tomatoes and a bright lemon vinaigrette.
Avocado Toast with Shrimp Salad
Dan Kluger, ABC Kitchen and ABC Cocina, NYC
Kluger's variation takes its cues from Mexico: an aguachiles-inspired shrimp salad tops a no-fuss guacamole. "Chiles, acid, lime, shrimp and avocado all work really well together," Kluger says, "but I separated them out instead of making the dish a big muddy mess."