This isn’t so much a recipe as an idea I picked up in Australia when I worked for a small coffee and sandwich shop. I have no idea why they hired me. I had no experience as a barista. I couldn’t answer the phone because I couldn’t understand Australians and they couldn’t understand me (though in person, communication was fine). One time, someone ordered a “kiddie cappuccino” for their 5-year-old. Choosing not to be judgmental, I made what she asked, a pint-sized cappuccino – espresso topped with a touch of steamed milk and lots of foam. When the kid, however, spit it out and started crying, she informed me that a kids cappuccino was merely cold milk topped with foam. I think I cried harder than the kid. Needless to say, many lessons were learned at that coffee shop, but they paid me cash and let me eat free sandwiches, so it worked for me.
Anyway, Saturday and Sunday mornings, we’d serve breakfast, and when my coworker and I came in early to start prepping for the day, we’d make ourselves some avocado toast. Each morning, we would have to run to the nearby bakery to pick up the day’s bread, which was always fresh, soft, and cut into inch-thick slices. We always had access to amazing ingredients, too – freshly sliced, quality meats, cheeses, and all kinds of delicious homemade spreads. Sadly, I learned the shop went out of business a few months after I was back in the States, but I still enjoy an avocado toast every now and then.
1 ripe avocado
1/2 cup greek yogurt (I used 2% Fage)
handful of arugula
nice, crusty whole grain bread
salt and pepper
Scoop out the insides of the avocado and mix it in a mixing bowl with the greek yogurt. Use a fork to mash up the avocado pieces.
Toast your bread in a toaster or in the oven. Top it with the avocado spread, arugula, and a sprinkling of sea salt and black pepper.