Recipe : Avocado toast

Recipe : Avocado toast

The heat is back in Paris, spring is finally coming! Who says sun and heat, says desires of fresh meals, and always with seasonal vegetables. After a short walk to the market, I came back with my shopping bag filled with good avocados, radishes and asparagus straight from the land of our local producers.

All these vegetables inspired us for making an avocado toast, a simple toast and really quick to make, with all ingredients that you want, and of course, with avocado! I revisited this toast with some white asparagus that give a little more crunchy.


Ingredients for 2 avocado toasts

Ingrédients avocado toast

  • 2 slices of bread
  • 1 ripe avocado
  • 2 asparagus
  • 1 egg
  • Fresh goat cheese
  • Some leaves of mesclun salad
  • Chive
  • Wisteria petals (from my balcony)
  • Salt, pepper



Utensils to use :

Couteau corse Malle w. TrousseauGrande planche à découper Malle w. TrousseauMortier à épices Malle w. Trousseau


Cooking time : 10-15 minutes

Recipe : Simple


Before anything else, peel your asparagus with the peeler and cook with steam over high heat for about 7 minutes.

Toast the slices of bread in the oven or in a toaster, then spread them with fresh goat cheese.

Halve the avocado, remove the stone with our Corsican knife (that will be easier to do) then peel it. Cut into narrow thin strips and put them on the toasts.

Put some leaves of Mesclun salad on your toast. 

Cook your egg for 7 minutes in boiling water, and not a minute longer, so that the egg yolk is runny.

When the asparagus are ready, cut them in half in height direction, then put them on the toasts.

Take off your soft-boiled egg from your pan, chip it and gently open it in half on one of the slices of bread, and put the second half on the other slice.

Chop your chives on a cutting board and put on your toasts. Don’t forget the little touch of decoration with some petals of wisteria flower, which makes its effect! And besides, they are tasty.

Grind peppercorns with spice mortar and sprinkle on the bread to finish seasoning.

Personal anecdote
An Italian friend recommended me to use wisteria flowers that are eaten raw in salads and bring a flowery and a sweet note for spring meals.



Recipe : Avocado toast

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