Recipe: A Toast To The Weekend!
Happy Friday, everyone!
What are you up to this weekend? It’s our first non jet-lagged weekend in Hong Kong, which includes a public holiday. So we’re exploring some of Hong Kong’s neighboring islands and then hiking Dragon’s Back, one of the most famous hikes in Hong Kong. But first, there will be toast!
Today’s toast recipe is sort-of my own, but it’s my attempt to copy the incredible Avo Smash at Bluestone Lane in New York City. It was the first thing I cooked in our tiny Hong Kong kitchen. In fact, I didn’t even realize until just now that the cafe actually has its recipe on its website, which you can find here.
My recipe consists of this: I smash two avocados and mix it with 2 tbsp. lemon juice, 2 tbsp olive oil (or “the good olive oil,” as Ina Garten says) and salt to taste. If I’m in the mood, I add a poached egg, sliced cherry tomatoes, or sometimes both. And I always, always top it off with red pepper flakes and some fancy olive oil.
Here's a shot of Bluestone Lane's masterpiece, from the cafe's Instagram account.
A note about toast: In general, I firmly believe all toast should be served with a slice of hearty bread that’s about one-inch thick. The more seeds and oats, the better. However, if you do have access to freshly baked sourdough bread that some angel has baked just for you from his or her own starter, that always takes precedent, and the bread can be sliced however the baker prefers.