What do you think of when you hear, “American Breakfast?” Why are so many people infatuated with waiting in line, outside a brunch spot, that serves some form of bacon, eggs, hash, and toast? Is that the American dream? Do we love serving ourselves an overdose of protein and cholesterol to start our mornings? And we wonder why heart disease is our nation’s number one killer….it’s the food we eat and “the cholesterol stupid”!
So imagine a world, where you can have the richness, the comfort, and the taste of an American Breakfast, but redefined…redefined not for reasons of just heart attack prevention, but for reasons of seeking truth in our culture and breaking what has been the “normal,” and the “traditional,” to make way for new traditions and longevity. Avocado toast is taking America by storm. I mean, even Starbucks is jumping on board with this shit. There’s been a quick cultural shift in realizing that breakfast needs to be nutritious and great for you and that’s awesome.
And so I turn to the savory savior of the Avocado Toast with its ingredients of a great bread, ripe avocado, and hints of basil and tomato. 
Acme olive bread is so great for Avocado toast, because it lends a salty umami with it’s olives baked right into the bread. We eat with our eyes so slicing the avocado as even as possible is going to be the trick to put a piece of avocado in every bite you take. 
I use cherry tomatoes to give sweetness to the dish. I also find that cutting the tomatoes really thin, lengthwise, will help them stay on the bread while you chomp down on the toast. An important component to this dish is radish, which I use to cut the richness of the avocado. 
Radish has grown on me for it’s peppery fresh flavor and when you slice it really thin, and soak in an ice bath, you get a crispy freshness to maximize each bite. Now I hate to be OCD about the toast itself, but it’s something that I must speak to. 
I use a Breville Toaster oven to give me a nice crunch on the bread, but also maintaining a soft texture on the inside. Some people like their toast crunchy all the way through, but I find that if I do that every day, the roof of my mouth just gets all types of cut up and I can’t live life like that because I’m constantly eating like Brad Pitt was in Ocean’s 11.
As we put everything together, think, “Masterpiece.” I like to look at a plate of avocado toast and really go after it because the colors and toppings are like painting a canvas. 
Paprika and some pink sea salt will give the toast some pop. Next up is a good splash of basil olive oil which I get in the olive oil bulk section at my local grocery store – Rainbow
I’m not sure you’ve noticed it, but I’ve placed the cherry tomatoes as the foundation to the avocado, again so they don’t all fall off when I take each bite. While I love the look of tomatoes on top, functionally, it just doesn’t work for me. Some thinly sliced basil to finish with some nutritional yeast to powder it all up, and you’re left with the new American Breakfast in all its savory glory…
…and I hope that you make this for your friends and loved ones so that their new traditions and breakfast cultures are reborn.
My Favorite Avocado Toast
A new traditional breakfast that is redefining American culture with every bite.
Ingredients
- 2 avocados
- 3-4 slices of bread
- 4 basil leaves
- 1 cup cherry tomatoes
- 1 radish
- 2 tbsp Vegan Mayonnaise
- 1 tbsp of nutritional yeast
- 1/8 tsp pink sea salt
- 1 tbsp basil olive oil
Directions
- Prepare avocado by peeling off skin and thinly slicing vertically. Thinly slice cherry tomatoes, lengthwise and make a chiffonade of basil for garnish.
- Julienne radish and soak in ice bath for 10 minutes.
- Carefully slice and toast bread so that the outside is crunchy and the inside remains slightly soft.
- Apply a thin layer of vegan mayonnaise to the toasted bread and evenly lay down the cherry tomatoes to create a bed for the avocado to rest on.
- Place avocado down and top with radish and basil. Finish with paprika, sea salt, olive oil, and add nutritional yeast right before serving.
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