[Sometimes, you just want to eat something now. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
I must interrupt this current Lucky Comestibles series (wait a sec, can I interrupt myself?) to tell you all about my new favorite breakfast. Or lunch. Or (when you’re really feeling peckish) snack. In fact, I love this so much that I’ve eaten it three times in the last week.
First, I noticed that avocados spread on toast had become a favorite brekkie of Shelby’s a while back. Since I love avocado, I thought I’d like to try it out some time, but then life–and Lucky Comestibles–took over, and I simply forgot about the idea.
Then, about a week ago while standing at the grocery checkout line, I was scanning the latest Everyday Food (I’d already peeked at what other people had in their grocery carts, reviewed my shopping list twice, glanced around for last-minute sale items near the cash, and flipped through Soap Opera Digest–yes, they are very slow at my local grocery checkout) and I found a very similar item in Martha’s magazine–grilled avocados on toast! Well, just so happened I had some perfectly ripe avos at home, so once I paid and packed up my new EcoSacs with items, I drove home with grilled avocado on the brain, salivating the entire while.
“That’s very understandable, Mum. It’s perfectly normal to salivate while thinking of food. We do it all the time.”
I’m sure my version isn’t identical to the original, but it’s such a simple recipe that measurements are likely not necessary. I served mine over veggie-packed cheela (also called pudla), which was lovely (I still plan to try it on regular toast, as soon as I’m allowed to eat toast once more).
Prepared on the grill, the avocado is barely warmed through, with a seared exterior and creamy, yielding flesh (oops, there I go helping the perverts with their Google searches to my blog again). While I’ve baked with avocado purée and used it in various chocolate-based recipes, I’d never eaten a warm avocado just on its own. Smashed slightly and spread over the cheela, it was entirely delightful.
Moral of the story: sometimes it pays to get stuck at the checkout line. (Oh, and Oakdale is in for some heavy-duty upheaval this summer).
Back to Lucky Comestibles next time!
Grilled Avocado on Toast
inspired by a recipe in Everyday Food
A simple, quick, and entirely winning way to ingest some healthy monounsaturated fats and please your tastebuds all at the same time.
1 ripe avocado, cut in half, peeled and pitted
squeeze of fresh lime juice
drizzle of extra-virgin olive oil
freshly ground pepper, to taste
fine sea salt, to taste
1 slice toast or other breadlike substance, as a base (I used the cheela/pudla recipe here).
Heat a Bar-B-Q or indoor grill (I used the latter). Sprinkle the cut surfaces of each avocado half with lime juice and olive oil. Place cut-side down on grill and cook for about 2 minutes; gingerly turn over and cook on the other side, turning so that grill marks will cross each other, another 2 minutes. Remove from heat and place on toast. Add pepper and salt to taste. Makes 1 serving.
Last Year at this Time: Minted Peach and Corn Salad
© 2009 Ricki Heller
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