This spring, I was fortunate enough to spend 5 weeks abroad in Spain, studying and living with a host family by the beaches of Cádiz. On the weekends, my friends and I would travel the country a bit, and I ate better that month than ever before (treated myself pretty much every day). I wrote down some of my favorite recipes from meals I ordered in restaurants there, and this one comes from a little place named Noviembre in Málaga.
*The photo above isn’t this specific avocado toast, but I couldn’t resist including a photo of my table from one morning. Soooo good.
INGREDIENTS: (Feeds one – makes 2 slices.)
- Thick multigrain bread. (Think about an inch or so)
- 1-2 avocados
- 1 large tomato
- 2 eggs
- Sea salt
- Cajun pepper
- Toast the bread. Meanwhile, scoop and mash up the avocado to make a spread texture. Slice up the tomato into hamburger – size slices.
- Cook 2 eggs over hard (over easy would be delicious too, this is a preference thing.
- Remove the toast and spread the fresh avocado all over the top. Next, add the tomato slices. Slide the eggs right on top and add a dash of sea salt and a sprinkle of cajun pepper. Ta – daaa! Nothing too difficult or fancy here.