The majority of fashionable young women at Eveleigh that morning ordered the same thing, avocado toast, with a few free spirits opting for the granola with frozen banana yogurt.
Meanwhile, the men stuck to Eveleigh’s heavy hitters like the schnitzel breakfast sandwich or the bubble & squeak, a hearty corned beef hash. Not one guy in the hour we spent there ordered avocado toast. Unfortunately for them, they missed out. Its quite nice.
But then… so is the bubble & squeak which Reed ordered. It’s as tasty as the name is fun to say. For the bubble & squeak, Eveleigh tossed hunks of corned beef with spinach, mustard and fingerling potatoes browned in plenty of butter. The whole thing was topped with a soft cooked scotch egg. I was more than happy to share some of Reed’s.
Eveleigh’s avocado toast came as two slices of toasted ciabatta covered with a thick smear of smashed avocado topped with espelette pepper and a side of boiled egg gribiche. Its was good but, for me, slightly bland.
A quick look around the blogosphere showed me that many people like their avocado toast straight up so Eveleigh is probably on to something. It has several merits: its super easy and quite healthy. For myself for breakfast on a Tuesday morning… that’s great. But it doesn’t hold its own if you’re planning a brunch that takes place outside of a spa, health clinic, or West Hollywood.
Back in glutenous NYC, avocado toast seems more appropriate as a canvas for more sinful ingredients like bacon and creme fraiche. Avocados are a friendly fruit that play nicely with lots of other flavors so why make it stand alone. Once I started thinking about it there are so many options so I decided to experiment. I made:
- Avocado Toast with Bacon, Eggs & Balsamic
- Avocado Toast with Frisée, Lemon, and Sea Salt
- Avocado Toast with Creme Fraiche & Grapefruit
Avocado Toast with Frisee, Lemon & Sea Salt (yields 2 slices of toast, scale as needed)
-Serve alone or with your favorite brunch items; bacon, hash browns and/or fruit salad.
-Inspired by Eveleigh