Avocado on Toast Four Ways

Another recipe I planned out to rise my count while still putting up worthy content on my blog (see goal of project). Before I started my food revolution, so to say,  a year ago, I never really dreamed of a vegetable as a an avocado. 

Laura Vitale's avocado and poached egg recipe changed it all for me, and I definitely advise you to check out her YouTube channel, "Laurainthekitchen" where there is nothing you can't find. Boost her up to that 1 million, willya? 

Anyways, I found out the richness of avocado as "nature's butter", and am obsessed ever since. It is rather a rare splurge though, as the price is rather overrated in Croatia. But when I do buy it, I make sure it is put to good use, like any of the recipes below!

Firstly there is the "Avo&Egg", for which you simply fill and boil a kettle while you toast a nice piece of bread. When the kettle has boiled fill a pan of your preferred size (whatever you feel comfortable to poach with, I use a rather small in radius but deep pan which I also use for oatmeal if that helps) with that same boiling water and add a pinch of salt. 

The water should fill up most of the pan as that will make the poaching much easier and more comfortable, it being a tricky job. 

When the water is boiling, you obviously turn the heat down a bit you stir it with a fork and crack in a super-fresh egg. While it poaches to your liking (the longer you leave it in for, the less liquid your yolk will be), you destone, peel and slice 1/2 a ripe avocado. 

Take the toast out and rub half a cherry tomato on, drizzle with some olive oil, and assemble once your egg is done! 

Here I added some chili, and salt and pepper, as both the avo and egg seem to need some in my opinion. 

Secondly, there is the "Avo & Crispy Pancetta". 

You basically grill three rashers of pancetta to your liking on a hot griddle pan with a nice piece of bread on the side to soak up the tasty fat. 

Then you destone and peel 1/2 an avocado and squash/spread it into the bread. Add a little salt and pepper, a squeeze of lime or lemon, some fresh red chili, basil leaves and crispy pancetta on top!

Done in no time!

Thirdly, we have the "Avo & Smoked Ham".
After your bread is toasted (toast your bread in whatever means you have), simply drizzle it with some olive oil, lay 1 slice of ripe beef tomato and 1 slice of cooked ham on top.
Destone and peel 1/2 an avocado and place on top, with a pinch of salt and pepper and a squeeze of lemon/lime juice.
Speed-peel cca.10g Emmental cheese on top, or whatever you have in the fridge, then scatter 4 fresh basil leaves, and voilá!

And finally, the "Avo&Smoked Salmon". 

Toast a slice of nice bread in whatever means you can, and drizzle it with olive oil. 

Cover with 35g of smoked salmon or how much you prefer of course, and use a teaspoon to add small bombs of cream cheese on top. I had no cream cheese so I simply ripped off chunks of some regular meltable cheese and it did the job well. 

Destone and peel 1/2 an avocado, then use that same teaspoon to curl small nuggets of flesh over the toast. 

Grate a little lemon zest to bring out the flavors, and add a pinch of pepper.

Note: The recipes stated above have been used from the cookbook, but have been interpreted in my way. The recipe can be found on pg.248 of the "Breakfast" section for a true recipe.

Bon Appétit!