Spring avocado toast

Presenting the Avocado Toast Spring Collection featuring adorable Easter egg radishes, Fresno chilis, rainbow micro greens, and gorgeous edible flowers. A satisfying, healthy staple that will never go out of style—although it may go out of season.

Anyone sick of avocado toast, yet?? I know it’s been a major food trend for a while, but this is Ditch the Recipe, guys—so you know mine’s elevated AF. I was inspired by the avocado toast I ate at Great White in Venice. Everything there is crafted so beautifully—Alex Thomopoulos (head chef), your work is amazing, girlfriend!

I love her use of vibrant, fresh ingredients. It adds an eye catching pop of color while also providing nutritious, wholesome foods. It’s really important to eat the rainbow when it comes to produce (and Skittles). You’re skin, immune system, and your all around well being will thank you for it! Probably not if you eat too many Skittles, though. Sorry.

The best part is you can make fancy ass, health boosting toast like this at home that doesn’t cost $10 a slice. Well, if you buy edible flowers it might, but sometimes you’ve got to #treatyoself.

I don’t know about you, but when I eat avocado toast I’ve got to have an egg on it. This version with hard boiled eggs is my favorite and with Easter coming up on Sunday, I know there will be lots of left over eggs lying around. I remember having eggs for days as a child after coloring them and doing Easter egg hunts. My parents hid real eggs—do other people do that?? Comment at the bottom of the page, I actually want to know. Plus, I love hearing from you guys!

I recently learned the secret to perfectly peeled hard boiled eggs and I’m so excited to share it The trick is to start the eggs in boiling water rather than cold. Then put them directly into an ice bath and tap them gently against the edges of the bowl and each other. I’m telling y’all, they peel like magic! You’ll want to skip the last part if you’re coloring the eggs as they’ll be a bit cracked.

Boil times range anywhere from 6-12 minutes depending on how cooked you want the yolk to be. For a softer yolk aim for 6-8 minutes and 9-12 minutes for a firmer center. For this recipe I did about 9 minutes, but I love a good 6-minute, yolky egg. Especially on avo toast.

If you haven’t tried Everything But The Bagel Sesame Seasoning you need to get off your computer and get your cute butt to Trader Joe’s to get you some. It literally tastes like an everything bagel minus the bagel! Great branding. I use it to top everything from avocado toast, to salad, to chicken. I’ve actually got a homemade everything bagel recipe in the works right now. Would you be interested in that? Let me know in the comments while you’re telling me if your family hides real or fake eggs for Easter!

My boyfriend and I were at the Grove the other day and spotted a new little French place called Michelina in the Farmer’s Market. I bought one of their house baked loaves of multigrain sourdough to try for this recipe. The beautiful seedy, crusty outer layer caught my eye. My boyfriend actually had to help me chainsaw through the crust, so make sure you’ve got an adult in the house for that part. Joking. Kind of. But once you get through the crust, the center is soft and chewy and perfect for grilling with ghee or butter. Their baguettes are also amazing—try them with some jam! I love to shop local and support small businesses when I can, especially when they’re exceptionally good at what they do.

Can’t wait for you to try this recipe. If you do, take a photo and tag me in it on Instagram—@ditchtherecipe—and I’ll give you a shoutout on my page. Have a safe and fun Easter!

Enjoy.

SPRING AVOCADO TOAST

INGREDIENTS

• rustic bread loaf, sliced
• ghee or butter
• avocado, mashed or sliced
• lemon juice
• splash of soy sauce (optional)
• cherry or cocktail tomatoes, sliced
• Easter egg radishes (or any radish), thinly sliced
• Fresno chili peppers, thinly sliced
• hard boiled egg slices
• micro greens
• Cotija cheese
• Everything But The Bagel Sesame Seasoning (Trader Joe’s)
• red pepper flakes
• salt and pepper
• edible flowers (optional)

INSTRUCTIONS

First, boil the eggs. Bring half a saucepan of water to a boil, then gently place cold eggs into the boiling water. Boil for 9-10 minutes (see post above for more details on cook times) and immediately place into a bowl filled with ice water. Gently tap eggs against the sides of the bowl and each other to allow the cold water to penetrate the shell. Omit this step if coloring eggs. Let sit in the ice bath for at least 5 minutes before peeling.

Cut slices of bread to desired thickness and set aside. Thinly slice radishes and chili peppers with a mandolin or super sharp knife. Cut tomatoes into thin slices or quarters. Cut hard boiled eggs with an egg slicer. Mash avocado using a fork with some fresh lemon juice, salt, and a splash of soy sauce (optional) to taste. The soy sauce adds a subtle umami flavor, but you can totally leave it out. Slice extra avocados for toppings, if you’d like.

Slather bread slices with ghee or butter and grill over medium-high heat on a grill pan until char marks appear, flip, and repeat. Or simply toast bread. Smear with avocado mash and top with radishes, tomatoes, Fresno chilis, egg slices, micro greens, Cotija cheese, Everything But The Bagel Sesame Seasoning, red pepper flakes, a pinch of salt and pepper, and another squeeze of fresh lemon juice. Decorate with edible flowers (or not) and enjoy!

If you have large slices of bread, I recommend cutting it into pieces for easier eating.

For more spring recipes check out my Tuscan chicken drumsticks or Matcha green tea chia pudding!