Avocado Toast 3 WAYS
About this recipe
Avocado toast is a classic that can be dressed up in countless ways, and in this video, Bobby Flay shows us three delicious variations. Each version features a creamy avocado base paired with unique toppings that elevate this simple dish into something special.
From a savory egg salad on pumpernickel to smoked salmon and zesty Fresno chiles, these recipes are perfect for brunch or a light meal. Bobby's approach keeps the avocado chunky, ensuring a satisfying texture that complements the toppings beautifully.
Ingredient notes
- You can substitute the pumpernickel bread with any bread of your choice, but it adds a nice molasses flavor.
- If you can't find Fresno chiles, you can use red jalapeños as a substitute.
Tips from Food Network’s video
- Crushing the avocados with a fork instead of blending them keeps the texture chunky, which is a preferred style for this dish.
- When grating hard-boiled eggs, using a box grater creates a nice texture and is quicker than chopping them by hand.
- Brush the bread with olive oil before toasting to enhance the flavor and achieve a crispy texture.
Good to know
- How many servings does this recipe yield?
- This recipe yields about 4 servings, making 9 toasts.
- What is the best way to toast the bread?
- You can toast the bread under the broiler, on a grill, or in a toaster.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make the avocado base by crushing the avocados in a bowl with a fork.
- 2
Fold in the sliced scallions, lime juice, chopped cilantro, and season with salt and pepper, mixing until chunky.
- 3
Brush the pumpernickel bread with olive oil and toast it under the broiler or in a toaster.
- 4
Grate the hard-boiled eggs using a box grater and combine them in a bowl with creme fraiche, Dijon mustard, sliced shallots, chopped dill, and season with salt and pepper.
- 5
Spread a thin layer of the avocado base on the toasted pumpernickel bread, then top with radicchio and the egg salad mixture, garnishing with dill sprigs.
- 6
Brush the health bread with olive oil and toast it under the broiler or in a toaster.
- 7
Spread a thin layer of the avocado base on the toasted health bread, then top with smoked salmon, a dollop of creme fraiche, and garnish with dill sprigs.
- 8
Brush the sourdough or country white bread with olive oil and toast it under the broiler or in a toaster.
- 9
Spread a thin layer of the avocado base on the toasted bread, then top with sliced Fresno chiles, lime zest, and garnish with cilantro leaves.
Heads up — we had to guess a little:
- A handful of cilantro leaves is estimated to be about 1/4 cup.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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