Best Avocado Toast - Recipe Video

Here's one way to start your day: Avocado Toast. Check out my recipe video below to see how quick and easy it is to make.

Avocado Toast - Video

Play it here. Video runs 58 seconds.

You can also have Avocado Toast for a light lunch or as a snack anytime of day. If you eat out in LA it's de rigueur, and fast becoming cliché in menus all over town. But good is good, and it's the right price for this Cheap$kate Gourmand.

I make my creamy and crunchy Avocado Toast simply, just mash ripe avocado and add salt and pepper. When a couple slices of bread are toasted and warm, I slather on the avocado - that's it.

Sometimes I don't even mash them in a bowl, I just scoop out some ripe avocado and smear it right on the toast, without salt or pepper.

You can dress it up with smokey crumbled bacon, a runny fried egg, chopped tomato, sliced cucumber, fruit, sauteed veggies -- the additions go on and on, just Google Avocado Toast sometime.

I am lucky to live in the Avocado Capital City of America. We get them year around. Well, I'm sure some other California cities would make the same claim. One extra source in Los Angeles are a plethora of Latin grocery stores that stock avocados from Mexico..

And we get them cheap here is Los Angeles. I like to use smaller ones, just because I hate waste, and a small size is perfect for a serving or two.

And the creamiest and richest avocado, the Haas, was first grafted from a single tree here in La Habra Heights in Los Angeles county almost 100 years ago. Read about the origin story here or a shorter version here.

I've been burned many times picking out avocados. Smooth skin types are not as rich and creamy as the bumpy skin Haas Avocado, but I will take any type rather than go without.

An avocado is ripe when slightly soft to the touch. Mushy brown spots are a warning. You never know if the flesh will be stringy and bland, or soft and rich.  But most times it all works out. Click here for a few tips on when an avocado is ready to eat.

I like to use bread with flavor for my Avocado Toast. Since avocados are expensive for most of us, you might as well splurge on the bread, too. If you have a favorite baker, give them a visit. Or stroll through the bread section of your local grocery and try a pungent sourdough, nutty multi-grain, or local specialty.

One small avocado, when mashed, is enough for two slices of Avocado Toast. To spread the joy at a party, set out a bowl of mashed avocado with your fave crackers or toasted bread pieces and let your guest help themselves. Avocado removed from the skin will begin to turn brown quickly, but I bet your guest won't let that happen - just stand back and watch it quickly disappear.

You might as well get in line with  hipster diners who have made Avocado Toast the most popular of appetizers in Los Angeles eateries.  Go ahead, join us, this is one foodie trend that deserves to keep on, keepin' on.

Ingredients (2 servings)

• 1 small ripe avocado - I find that a small avocado will be enough for a couple of servings
• 2-4 slices of bread - toasted. I used sourdough. Okay to use any favorite bread including wheat and multigrain. How much bread you use depends how much avocado you spread on each slice.
• Salt and pepper to taste.

Directions

Simple as can be. Start toasting a couple slices of bread.

Just slice avocado in half and remove seed.

Scoop out ripe avocado flesh into a bowl and mash. You can mash until creamy or keep it chunky.

Salt and pepper to taste.

For a single serving I use half an avocado. I leave the seed in the unused avocado half, cover it with the leftover avocado peel and store it in the refrigerator. Refrigerated, it  will last a few days.

Sometimes I just scoop out avocado flesh and smear it right on the toast.

My YouTube video link for viewing or embedding, just click here.

Black Olive Tapenade with Crostinis - Appetizer

OK, it's just canned, drained and chopped black olives with oil on toast. A French appetizer, tapenade is typically made with capers, black olives, anchovies and olive oil. Just put it all in a food processor until it's the consistency of hot dog pickle relish.

Crostini is Italian for "little toast" made with olive oil, salt and pepper. The Chef's latest recipe is sophisticated and simple, like a black evening dress -- a perfect party starter.

Black Olive Tapenade is a quick budget appetizer that you can make your own. There are many variations that the Mediterranean region has adapted -- so feel free to do the same. If you have sun-dried tomatoes in oil, add it; don't like anchovies, leave them out; capers too expensive, add a little chopped garlic instead; got some window-box herbs, add a few sprigs.

This versatile appetizer can be served on your favorite cracker or cut pita triangle as a canape. It even goes well as an extra topping on The 99 Cent Chef's Pita Pizzas.
Black olives are a favorite budget item this black-tie-avoiding Chef never tires of.

Ingredients for Tapenade (serves 4)
1 15oz. can of pitted black olives - drained
1/3 cup of olive oil*
Pepper to taste

All the following ingredients are optional -- use any or all.

3 large sun dried tomato halves with oil
1 tsp. chopped garlic - jar or fresh
1 tbsp. chopped fresh herbs - including parsley, sage or oregano
1 tbsp. capers - drained
1 whole anchovy from can
1 tbsp. of Dijon mustard

Crostini
2 French rolls - 6 inch size or just 1/2 loaf - sliced.
2 - 4 tbsp. olive oil
Salt and pepper to taste

Drizzle bread slices with olive oil and salt and pepper. Toast in oven or toaster oven for about 7 minutes at 350 degrees until lightly browned.

Directions for Tapenade
Simple, just combine all the ingredients you have on hand and blender, or food process, until finely chopped. Ready to serve on Crostini toast, crackers or pita triangles. You can prepare way ahead and store in the refrigerator. Allow to come to room temperature before serving.
*Ok to use less olive oil, too.

A Coffee Comedy Video & Egg Nog French Toast

The first groggy-eyed cup of coffee - The 99 Cent Chef has gone through great pains for it. No fresh ground Starbucks left, maybe there's some old Folgers in the can way back in the cupboard. None left in the can, how about a couple of spoonfuls of freeze dried? No freeze dried, either? Watch this coffee comedy video to find out how desperate The Chef can be!

Coffee Video

Play it here. The video runs 1 minute.

And...

now on to a tasty breakfast classic. Texas Toast size bread is perfect for making French Toast. Pick up a loaf of thick-sliced white bread Texas Toast at this 99c only Store and make a stack. Continuing a month-long breakfast blogging theme, The Chef combines his earlier "Egg Nog & A Tipsy Tree Trimming" Christmas themed video recipe (click here to view video) with this warm and toasty breakfast favorite. You can use your preferred French bread recipe, just add a little of the spices: nutmeg, cinnamon and vanilla extract for a festive egg nog flavor.

Ingredients (serves 2-3)

4-6 slices of bread (or any type you have on hand including wheat or whole grain)
1/2 cup milk
3 eggs1 tsp. sugar (optional - no sugar needed if you are topping with syrup)Butter - a couple slices for frying French toast

1/8 tsp. cinnamon ( a small sprinkle)

1/8 tsp. nutmeg (small sprinkle)

1/4 tsp. vanilla extract
Powered sugar - optional for topping
Maple syrup - another topping
Fresh fruit is another excellent topping

Directions
Heat a couple of slices of butter in large skillet on the stove top. In a large bowl whisk together milk, eggs, sugar, cinnamon, nutmeg and vanilla extract.

Dip and coat both sides of bread, allowing to soak through with egg nog wash. Cook until French toast is brown, about a couple of minutes each side. Sprinkle with powdered sugar and top with maple syrup. For a lighter version, forgo sugar and syrup and top with fresh cut strawberries, any seasonal fruit, or canned sliced peaches and pears in natural or lightly sweetened juice.

Click here to embed or view video at youtube.