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A serendipitous purchase of a large bag of ginormous Fuerte avocados led me to a fast, simple, addictively delicious lunch (or breakfast!) that was scary good — avocado, slightly seasoned with a couple of spices, mashed onto toast, and sprinkled with my new boyfriend truffle salt.
I seem to be dating this new love daily, and I’m not tired of him yet!
What, you say, mashed avocado for breakfast doesn’t sound much like breakfast? Au contraire, Pierre! It’s a perfect breakfast food, able to power you through any manner of morning obstacles.
Try it, and then try keeping away from it. And don’t say I didn’t warn you.
This is one big bruiser of a Fuerte, weighing 11 ounces!
Scoop the ripe flesh into a bowl.
It’s pretty gorgeous, don’t you think?
Mash with a potato masher or fork. Keep it chunky.
Squeeze half a lime into the bowl.
Toast your bread. Use a nubby, grainy wheat bread if you like it.
Avocado on Toast with Truffle Salt
- 1 large ripe California avocado (mine was a Fuerte, and weighed a whopping 11 ounces!)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Juice of half a lime
- 2 slices bread
- Truffle salt (the black flecks above on the main photo are tiny truffle pieces)
Scoop flesh from avocado into a bowl. Using a potato masher or fork, mash it slightly. Add cumin, coriander and lime juice and stir to combine.
Toast bread. Leave slices whole, or cut in half or quarters, as you like.
To serve, spoon mashed, seasoned avocado onto toast, and sprinkle with a pinch of truffle salt. Remember that the avocado isn’t salted, so you will likely need a generous pinch.
Serves 2.
Oh, who are we kidding? Serves 1 truffle piggy like me.
Source
I credit the evil Lindsay Albert for giving me the idea for this. When I mentioned truffle salt, she revealed that truffle salt has become indispensable in her home, and she eats avocado mashed onto toast with truffle salt all the time. “We eat it any time of day! Often it’s our late, light supper when I don’t have the energy to prepare something when Trev gets home from work and the kids have already eaten earlier. However, it would be smashing with a poached egg on top for breakfast; sublime, really. Or lunch or dinner. YUM!” Lindsay, if there is a shortage of avocados in town, I’m blaming YOU! That’s my story and I’m sticking to it.
–Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 13 comments… read them below or add one }
Try this with the Tartufi Italian Truffle Salt from http://www.fungusamongus.com. It’s the bomb!
found this thru Lark’s Country Heart’s Linky Party…..YUM. Thanks, can’t wait to try this.
Ha! This string of comments is as much fun as your post Dorothy. I MUST get my hands on Mr. Truffle Salt as soon as possible, and try this!
Ginny,
If you start dating Mr. Truffle Salt too, give him my regards.
Oh I am so glad you found: Made it on Monday!
We love getting new link ups every week,I hope you will join in often!
Dorothy, I just thought I’d let you know that your boyfriend (truffle salt) is cheating on you….with me. 😉
Never thought he’d go so well with guac, but then again….it’s guac and truffles…what’s to go wrong?
Pamela,
I normally don’t condone cheating, but in this case, I’ll make an exception…for you. 🙂
Never mind your boyfriend Truffle Salt—now I’m stuck on Cory! I always add cumin to my guac but never thought of coriander. Your avocado is full of hotties!
Lentil Breakdown,
Cory is excellent with so many things!
I love that big avocado! As a California newbie, I have only had Haas avocados. These seem to be paler and bigger. I cannot wait to get my hands on one of these babies, as this sounds like my type of food!
Lana,
Ordinarily, my favorite variety is Haas (pebbly, thick, dark skin), but these Fuertes (thin, bright green skin) were calling my name. Most often, I think of Haas as a denser flesh with a deeper flavor, and I think of Fuertes as more watery, but I might have to reconsider my opinion as these were some of the tastiest Fuertes I’ve ever had. I bought them from a roadside truck (farmstand truck?), and they were perhaps the largest specimens I have ever seen! Scary big!
I can totally see where this would become addictive!!! Simple and delicious – does it really get any better than that? These would also be wonderful as little appetizers!!!
Nancy,
Totally agree about the appetizers!