I am certainly not trying to reinvent the wheel here. I’m merely trying to give it some different treads.

I think the term “avocado toast” can evoke different reactions from different people. One friend of mine stated that it’s a “basic breakfast”; she was not referring the the simplicity of its creation, but rather the image of a 23 year old girl with ombré hair wearing Uggs and a North Face fleece, eating it at a cafe in the West Village for $10 a pop while posting a photo of it on Instagram with the Nashville filter.

Haters to the left. Perhaps it is Olivia Wilde’s fault. Do I care? No. I love avocado and all one can do with it. Call me “basic”, even if I don’t own a pair of Uggs and would never use the Nashville filter for food photos. (Come on, now…)

I enjoy the simplicity and versatility of this meal, which makes for a great breakfast, lunch, or light dinner. (The hardest part may be finding an avocado of perfect ripeness.) We all know what roles an avocado can take over in the sandwich game: it provides healthy fats with the creamy satiation of a mayonnaise or spread. You can make it as nutrition-packed as you want it to be, or merely be a #basicbitch and sprinkle red pepper flakes on it for aesthetical value. In this version, I teamed up my avocado with a hard-boiled egg, fresh dill, sea salt, and garlic powder to make it a powerhouse Saturday afternoon brunch-esque meal. I needed a lot of energy and nutrition to continue an “Unbreakable Kimmy Schmidt” Netflix binge, after all. (“Hash brown, no filter.”)

Avocado Toast with Egg and Dill
(Serves Two)

Ingredients:
– 1 avocado, ripe
– 1 teaspoon garlic powder
– 2 slices of crusty bread (I’d suggest a good crusty sourdough)
– 2 hard-boiled eggs, cooled and peeled
– 2 tablespoons vegetable or canola oil
– Salt, to taste
– Minced fresh dill or dried dill, to taste
– 1 tablespoon olive oil*

Before We Get Started…

– I mix my avocado in a bowl, while some may smash it right onto the bread. I prefer and suggest the former over the latter.
– I enjoy bread toasted in a skillet, and that’s the route I plan to go with this recipe. I’d suggest a cast-iron, though a non-stick skillet works fine. If you’d rather be lazy / quick / whathaveyou and use a toaster, I will not judge. Toast bread to preferred doneness in lieu of Step #2.
-An egg slicer is a great tool to use instead of cutting the eggs with a knife; keeps your yolks more in tact, but if you cut them with a knife, you’ll get a nice rustic look to your toast. (Or something like that…)

Directions:

1.) Scoop contents of avocado into a small bowl; mash with fork to desired smoothness. Stir in garlic powder and salt to taste.

2.) On stove, add olive oil to skillet and bring to medium heat. Add bread and toast on each side to desired doneness; 2 – 3 minutes on each side will yield a crusty toast with a few brown spots. Remove from heat and let cool for five minutes.

3.) Slice eggs into rounds.

4.) Spread avocado mixture on toast. Top with eggs, dill, and more salt to taste.

Rock on, my fellow #basicbitches!