This was the breakfast Chris and I chose, whilst feeling very hungover, after a night exploring a couple of bars on a trip to Nashville. We were feeling rather delicate, and I didn’t really think I’d be able to manage more than a couple of mouthfuls of anything for breakfast. Well, I was wrong. It was simply the best avocado toast we’d ever tasted. Plus we also felt a million times better after eating it. I couldn’t wait to recreate it when we got home, and this is the recipe I now use every time I make avocado toast for brunch.
Hass avocados are the ones we see on the shelves most in the UK. They have a very dark brown knobbly skin. You can also get avocados with lighter green skins, these can be unripe Hass avocados, or are often ‘Fuerte’ or ‘Ettinger’ varieties. Hass avocados have a mush richer taste, so I always go with that variety. Feel the avocado and give it a gentle squeeze. It should give just a little. If it’s rock hard it’s unripe, if it’s too squishy it’s overripe. The skin should be bumpy, not smooth. An extra check I make before using the avocado, it to pull out the little stem at the top of the avocado. If it’s difficult to pull off, the avocado isn’t ripe. If it comes off easily, but the colour underneath is brown, it’s likely the avocado is overripe. If the colour is green underneath and the stem comes of easily, it should be ripe.
In case you’re wondering, that cafe in Nashville was called Two Hands. Thanks for the inspo guys! Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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