Chef-owner Tara Lazar
Palm Springs, Calif.
Avocado toast is starring on breakfast and brunch menus in all types of foodservice operations. This speedy version is adaptable to fast casuals, build-your-own stations and sit-down restaurants. Changing up the shaved vegetables in step with the seasons is an easy way to vary the presentation.
6 avocados, peeled and seeded
12 slices of 7- or 9-grain bread, toasted
3/8 cup vegetable oil
1 1/2 oz. raw shaved beets
White truffle salt, as needed
1. In bowl, mash avocados and divide. Spread equally on 12 pieces of toast and sprinkle each with truffle salt. Divide the beet shavings equally to top each toast.
2. As needed, heat oil in pan over medium heat. Crack the eggs into the pan and cook for 2 to 3 minutes. Gently flip the eggs and cook for an additional 1 to 2 minutes or to order.
3. Place one egg on each piece of toast and sprinkle both with truffle salt. Serve.
Photo courtesy of California Avocado Commission