The Best Morning Toast Recipe
This is the best toast combination that I discovered, and I honestly didn’t make it up myself. I got it from a girlfriend who made me breakfast in the early throws of newborn and quarantine life, right when Robert went back to work after paternity leave. It tasted incredible at the time and I had wondered if it was because I was starving and hungry, and scared of entertaining 3 kids all day long. BUT I have been making it ever since, and it’s incredible. The lemon is honestly the secret ingredient making the combination of the foods just so good. You can make this toast with any bread of course, but it is SO much better with a homemade bread like we make.
Avocado and Egg Toast with Lemon
How to make…
add Kerry Gold salted butter
avocado
sunnyside up or over medium egg, sprinkled with salt and pepper
drizzle lemon over it all. This is the key ingredient and I can’t believe I’ve been going all my life not doing this, I’m obsessed!
I am jotting down the recipe for our bread below too!
OMG it’s just so good, I cannot get enough of it. If you want the entire 8 page process, here is the cook book it’s from Flour Water Salt Yeast. It goes through the step by step process and kind of the why behind what you’re doing with the bread.
Robert has simplified it for me. He uses baker’s measurements, so it looks a little different, but once you get the hang of it, it’s not a big deal. We also measure with a scale, and through his research, he says this is key! Each time you put something on the scale before you add the ingredients, you zero it back out, so it doesn’t measure the bowl, etc., and just the ingredient.
Measure 1000 grams of flour
Add 720 grams of water (at 90-95 degrees F temp, Robert uses a thermometer)
Use hands to mix and set aside (auto leasing) for 25 minutes (covered)
Sprinkle 21 grams of salt, and 4 grams of yeast (set timer for 5 hours)
Mix by hand, continue to fold over, and then pinch (each time dip hands in the water so they remain unsticky) – this is called pincer method – set aside again for another 25 minutes
Stretch and fold (time another 25 minutes and stretch and fold a 3rd time after that)
Then set dough aside for the remainder of that 5 hours.
Scoop out of bowl and shape it into 2 loaves. Set 2 timers, one for 1 hour 15 minutes, one for 30 min.
Bread will proof for an hour an 15 min… after the 30 min, preheat the oven for 475 degrees. put in your dutch ovens to allow them to heat up during the preheat. We use 2 b/c the amount of bread makes 2 loaves.
After timer goes off, put dough on parchment paper, place in dutch oven, cover with the lid, for 30 minutes. Then remove lid and bake for another 20 minutes. Once done, remove bread from dutch oven and let cool on wire rack. Tap on the middle and if the loaf sounds hollow, you know you did it right!
You are done! Whew, this summarized the 8 pages in that cookbook, but if you are serious about trying this, I suggest reading it to get a background on why you are doing what.
Do you have a avocado and egg toast recipe that you love? Let me know in a comment below!
