It’s just too simple, and yet, makes for the perfect breakfast or offhand afternoon snack. The beauty of this simple dish lies primarily in the amateur grilling process. Also, in the balsamic reduction, cooked, moist cherry tomatoes and creamy (in this case, slightly overripe) avocados. Now then.
Ingredients (for 1 grill freak):
- half an avocado
- 2 slices rustic bread or if you’re feeling particularly un-artisan, some day-old white bloomer slices
- quarter cup cherry tomatoes, sliced in half
- 1-2 tablespoons balsamic reduction (store-bought is fine)
- half a clove garlic
- 1 tablespoon olive oil, plus extra for the tomatoes
- coarse sea salt (I used Maldon)
Preheat a grill pan on high heat. Take your slices of bread and drizzle both sides with the olive oil. Place on hot pan and press down occasionally, waiting 2-3 minutes, for grill marks to show up, those gorgeous kiss lines, then flip to do the same on the other side.
Take out toast and leave on the side to cool. Rub half a clove garlic on both slices, for a spicy kick afterwards. Re-oil the pan and slide in sliced cherry tomatoes. There should be a hiss from the leftover heat of grilling. Toss around with a spatula and wait for them to burst and get a nice char around the small and cute edges. Slice your avocado however you want it, and place on toast, before spooning on those delicious, popped tomatoes. Drizzle whole thing liberally with balsamic, then sprinkle on coarse salt. I might add some thick honey next time!
This is perfect with iced coffee and the papers.
I love breakfast, guys.