Easy Avocado Toast

Breakfast Avocado Toast

This is an easy breakfast you can make in minutes! I love creamy avocado layered on crunchy, toasted artisan bread with juicy heirloom tomatoes. Crumbled feta adds a salty tang to this effortless breakfast dish.

How To Pick Avocados

There are many varieties of avocados, but the most common is the Hass. Pick an avocado by its color. Pick avocados that are a little darker and feel firm. Check the nub of the avocado. It should fall off easily. Leave them on the kitchen counter for a day or two to ripen a little more before eating.

Lightly salt each layer with Diamond Kosher Salt.

The key to making excellent avocado toast is to taste as you go. This technique will help you create layers of flavor.

Why Chefs Use Diamond Kosher Salt?

Diamond Kosher Salt has soft, square-like flakes that melt quickly into food. Have you ever oversalted a dish? I have! It's because table salt is hard and round. It takes longer to melt, which makes us think the dish needs more salt.  Diamond salt will not give you that iron-like taste because it is not iodized. Most chefs recommend this salt.

Why Should I Use Artisan Bread For Avocado Toast?

Think texture when making a dish! Avocados are creamy; tomatoes are medium soft and juicy. I use artisan bread to add crunch. The subtle depth of flavor that artisan multigrain bread offers adds another layer of depth to this dish. It's a denser bread that holds up well against the soft texture of avocado toast. Besides, who likes soggy bread?

EQUIPMENT

toaster

knife

medium mixing bowl

small silicone spatula

Yield 6

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

Print

With ImageWithout Image

Spinach and Mushroom Quiche

Mushroom and spinach quiche with Swiss and Jack cheeses, mushrooms and a touch of tarragon.

Cook modePrevent screen from turning off

Ingredients

• One 5-minute Flaky Pie crust, par-cooked for 10 minutes.
• 6 tablespoons butter.
• 8 oz package sliced Swiss cheese
• 8 oz package sliced Monterrey Jack cheese
• 8 cups fresh spinach or one small box frozen spinach.
• 1 medium white onion
• 1 1/2 cup fresh mushrooms
• 1/2 teas. dried tarragon, plus extra to sprinkle on top Do not substitute fresh Tarragon
• 1 teas. Pernod (optional)
• 4 eggs
• 1/2 cup whole milk
• 1/3 cup heavy cream
• salt and pepper to taste
• 1/2 teas. tarragon, plus extra to sprinkle on top

Instructions

1. Preheat oven to 425 degrees for first 15 minutes then turn down to 375
2. Make my 5 Minute Flaky Pie Dough recipe. Par-bake it for 10 minutes. (recipe makes two crusts,freeze one for later).
3. Heat a large fry pan, add butter.
4. Saute mushrooms until browned
5. Add onions and saute until transparent.
6. Remove onions and mushrooms from fry pan.
7. Using the same fry pan, If more butter is needed, add a tablespoon or two. Add spinach, salt, pepper, and Pernod (optional). Cook until wilted. Turn off heat. Do not overcook spinach. It will get bitter.
8. Put onion and mushroom mixture back into pan with spinach and combine.Wrap spinach mixture into a cheese cloth and press out excess liquid. Spinach mixture should be very dry. Do not skip this step or the custard will be soupy.
9. Taste the mixture. Highly season it with salt and pepper(season with more salt than you prefer, the eggs, milk and cheese will absorb the additional seasoning).
10. In a bowl, whisk eggs, milk, cream and tarragon to combine.
11. When pie crust has cooled, line the cooked pie crust with slices of swiss cheese(see photo), layer one-third of spinach mixture, one-third egg mixture and slices of Monterrey Jack cheese.
12. Repeat alternating layers until pie crust is full, ending with slices of Swiss cheese on top.
13. With a fork or knife, pull some of the spinach mixture to the top so it pokes through the cheese and egg mixture(see photo).
14. Cover the edges of the pie crust with foil or use a pie crust shield to prevent the crust from over-browning. (see photo)
15. Lightly sprinkle with paprika and dried tarragon. Put quiche on a lined baking sheet( use parchment paper or silicone mat to line ), and bake at 475 for the first 15 minutes. Turn down temperature to 375 degrees for remainder of cook time.
16. After about 30 minutes, the cheese will start to brown. Use a fork or knife to make holes in the browned cheese to release steam. Cook for remaining cook time.
17. When done, immediately poke a few holes in top of the quiche to release steam.
18. It's important to let the quiche sit for about ten minutes so the custard can set.
19. Enjoy!

Notes

1. It is very important to overseason the spinach mixture so that the eggs and cheese will absorb the flavors.
2. Strain as much water as possible from the spinach mixture. It should feel moist to the touch and stick together easily.
3. As the quiche cooks, the top layer will form a crust. Break the crust occasionally so that the moisture from the eggs and spinach can escape.
4. Do not use fresh tarragon with this recipe. Fresh tarragon, when cooked for too long, becomes bitter.

©️That Eva!

Quiche, spinach, mushroom,

dinner

French