The Mighty Avocado

How to Pick the Perfect Avocado

Step 1, begin with a Hass avocado.  They are creamier, tastier, and more dense than the alternatives.  The best way to tell if an avocado is rip is to check under the stem!  Peel back the stem at the top of the avocado to reveal its ripeness.  If the stem is hard to pull off it is not yet ripe enough to eat.  If the stem is green, your avocado is ready.  If it is brown underneath, it is overripe and will probably have brown spots throughout the avocado.

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Avocado Toast

A year ago I took a trip to New York city with my mom.  On our last day, before our flights, we walked down the street from our hotel for breakfast.  In the spirit of being in a new city and trying new things I ordered avocado toast.  Esentailly ripe avocado spread on grainy bread, topped with slices of avocado, kale, and shredded carrots.  Here's the secret though.  SALT!  They used curry salt.  Since recreating this recipe 1 million times at home, I have visited my local spice shop and purchased a dozen different types of seasoned salt- rosemary salt, lemon salt, chili-lime salt, sriracha salt... They are all delicious!

Baked Egg in Avocado

I love this dish!  Preheat your oven to 425 degrees. Cut your avocado in half and take out the pit.  You will have to scoop out a little avocado flesh so the egg will fit (an appetizer for the chef). Place your avocado in a baking dish to they don't move much.  Crack an egg into each avocado half without breaking the yolk.  Bake for 20 minutes. Remove from oven and season with salt and pepper.  You can sprinkle your avocado and egg with crumbled bacon or sausage, chives, paprika, or even chili pepper for some spice.  I always serve with toast for dipping.