By: Sebastian Golden
One afternoon, having been released from my schooling for the day, I decided to take a stroll down San Mateo’s Third Avenue. Partway down the street I noticed a large, bright green sign, bearing the words AVOCADO TOAST. I questioned whether this was the establishment’s name or its menu, but either way I was intrigued. Putting aside my dreams of owning a home, I visited the business the next morning.
I decided to order three types of toast: one with tajine seasoning, one with soft-boiled eggs and black pepper, and another with cream cheese, onion, lettuce, tomato and alfalfa sprouts. The cashier gave me a quizzical look. “That’s six pieces of bread. You know that, right?” “I know,” I replied, not willing to be bullied into cutting down my toast consumption.
Shortly after sitting down at my table along the sidewalk, which had an excellent view of the Chipotle across the street, I heard a call from the counter. My toast was ready. I picked up the plastic plates, one in each hand and one balanced on my arm, and prepared for the feast ahead.
I decided to first try the toast with tajine seasoning, a Moroccan spice blend with paprika, coriander, and cayenne, at an affordable $3.95. I expected a slight kick of heat that would provide a nice contrast with the smooth avocado, but I was thoroughly disappointed. The seasoning provided no spice at all, and when combined with the avocado, created an exceptionally sour flavor. I put the toast down and did not finish it.
Next, I sampled the soft-boiled egg variety, which came in at $4.95. I was not impressed upon the first bite. There was only three egg halves laid on top the bread, and, as a result, I initially found myself eating only bread with avocado. The bread was neither thick nor crispy enough to provide a balance to the soft avocado, resulting in an unpleasant texture. Nevertheless, I soldiered on, and eventually reached the soft-boiled egg. It was slightly overcooked, closer to a firm hard boil than a runny soft-boiled egg, but still had a pleasant flavor. The black pepper rounded out the experience, contrasting the slightly sweet avocado and smooth sourdough bread with a sharp pinch of spice.
Concluding my brunch expedition was the vegetable-laden toast, in which bread was piled with an avocado-cream cheese spread, lettuce, tomato, red onions, and alfalfa sprouts. The toast, which came in at $5.50, was most truly smothered with the spread, yet it was a harmonious pairing. It complemented the toast quite nicely, and while it was soft, the vegetables provided a crunch. The onions were sharp, while the spread was light and sweet, and the lettuce and tomatoes were refreshing. This was the most substantial of the three, and were I to visit again for a meal, this is the one I would choose.
After setting down my last slice, I felt a sense of satisfaction. Avocado Toast’s namesake specialty is an excellent choice for your next morning meal.