Ever wonder how we got to the point that certain foods became so controversial, so baggage ridden that people think twice before ordering it at a restaurant or even talking about it? I’m not even talking about something that may be troublesome because it’s rare or potentially harming some endangered species, but something that can be easily made with ingredients found in any corner grocery store.
Yes, after 8 years, I’m finally covering Avocado Toast. The much loved and equally disparaged symbol of millennial excess and waste that also happens to be delicious and the perfect blank canvas for whatever you’re craving.
Oh, you never thought about dressing up your avocado toast? And no, adding an egg on top does not count as “dressing up”. I mean adding toppings that make you go “Huh. Never thought of that”. Well, today I’m gonna teach you a new combo that marries east Asian flavors with your beloved breakfast staple and hopefully open your eyes to a new world of what avocado toast can be.
So get to the grocery store and drain our down payment funds, cause we’re making avocado toast.
Let’s dive in.
Yes, after 8 years, I’m finally covering Avocado Toast. The much loved and equally disparaged symbol of millennial excess and waste that also happens to be delicious and the perfect blank canvas for whatever you’re craving.
Oh, you never thought about dressing up your avocado toast? And no, adding an egg on top does not count as “dressing up”. I mean adding toppings that make you go “Huh. Never thought of that”. Well, today I’m gonna teach you a new combo that marries east Asian flavors with your beloved breakfast staple and hopefully open your eyes to a new world of what avocado toast can be.
So get to the grocery store and drain our down payment funds, cause we’re making avocado toast.
Let’s dive in.