Whether it’s a busy weeknight, a friend’s decided to stay for dinner, or you simply don’t want to cook, sometimes you need something easy to throw together. The recipes in our series “Homemade Gourmet” take the thought and time out of cooking without sacrificing their flavor or gourmet appeal. Start your morning off right with the Australian staple, avocado toast by Aussie’s own Curtis Stone. It’s topped with soft-boiled eggs, radishes, bacon, and more.
Gwen Smashed Avocado Toast by Curtis Stone
Smashed avocado toast is a very common breakfast in Australia, perhaps the most common, and over the past five years, the rest of the world recognized this is how they should start their day, too.
“Californians think they created avocado toast, but I’m convinced it’s us Aussies,” Curtis Stone says, and he’s right. Australian restaurateur Bill Granger, referred to as the “Godfather” of the avocado toast, is credited with starting this global phenomenon when he served his first one at his Sydney café in the early 1990s.
You can put anything you want on avocado toast (as long as it has avocado… and toast). This creamy and delicious version, from Curtis Stone’s restaurant Gwen in Los Angeles, has all the right ratios of salt, fat, and acid. It combines two of the three BLT requirements — bacon and lettuce — “I love the saltiness of the bacon, but that can easily be eliminated to accommodate vegetarians,” Curtis says — with flaky sea salt, lime juice, and soft-boiled eggs on top of a Wolferman’s English muffin. Radishes are added for some bitterness and that’s countered with a sprinkling of Aleppo pepper, named for the northern Syrian city of Aleppo. It’s more flavorful than red chile flakes and half as hot.
With avocado being the main ingredient for avocado toast, you must have a ripe one. To pick a ripe avocado, look for ones that have darker skins and when you gently press it, the avocado should give oh so slightly.
“I love a good avocado mash on a lightly toasted English muffin,” Curtis says. And with the addition of the soft-boiled egg, he exclaims, “you’ve got yourself a quick, healthy meal that I could eat every morning.”
Smashed Avocado Toast
- 4 large eggs
- 4 slices thick-cut bacon, cut into small pieces
- 3 avocados, peeled, pitted
- 1 lime, juiced
- 4 Wolferman’s San Francisco-Style Sourdough Super Thick English Muffins, split, toasted
- 2 red radishes, sliced into thin rounds
- 1 head frisée lettuce, yellow leaves picked and reserved
- Flaky sea salt and freshly ground black pepper
- 1 teaspoon Aleppo pepper
In a medium saucepan of boiling water, submerge whole eggs and cook for 7 minutes. Using a slotted spoon, transfer eggs to an ice bath. When cold, carefully peel eggs, cut into quarters, and set aside. Egg whites should be set and yolks should be thick and creamy.
Meanwhile, in a medium frying pan over medium heat, cook bacon, flipping occasionally, for 5 minutes, or until crisp. Drain, reserving crisped bacon.
In a medium bowl, combine avocados and lime juice. Using potato masher or fork, mash avocados to an even consistency. Season with salt.
Spoon avocado mixture evenly over each toasted Wolferman’s English Muffin half, top with two quarters of soft-boiled egg, bacon, 3 radish slices, and some frisée. Sprinkle with salt, black pepper, and Aleppo pepper and serve.
Make-Ahead: Soft-boiled eggs can be cooked and peeled up to one day ahead, covered and refrigerated.