I can't wait for brunch. All week long I daydream about the eggs, french toast, ripe fruit, mimosas, and all the other goodies that come with this weekend-only treat. If I'm lucky, it'll be one of those unforgettable brunches that give me an entire day of complete contentment - like that time I discovered avocado toast.
Alejandro and I first encountered avocado toast at St. Helen's, a brunch spot in Williamsburgh, Brooklyn. We were so enamored with this glistening menu gem, that despite the snarls from the uber-hipster waitstaff, week after week, we still went back for more. It amazes me how much bad service I'll put up with for great food. But alas, like many other trendier-than-thou Williamsburgh hot spots, St. Helen's closed their doors.
This dish reminds me of how lucky I am to live in Berkeley, where heaps of black and green avocados are piled high at every corner market. And better yet, they are all far less than the $2 a pop I was paying in Brooklyn. In fact, pretty much all the produce is much less expensive on this side of the US.
So if you need a little something extra to help get you through the coming week, keep this recipe on your fridge and count the days until brunch.
