Avocado Toast 3 WAYS with Bobby Flay | Brunch @ Bobby’s | Food Network

These are not your average avo toast recipes, whether it’s adding smoked salmon or fresno chiles! Take it to the next level next time.

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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

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Avocado Toast Three Ways
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 9 toasts (about 4 servings)

Ingredients

Avocado Base:
5 ripe Hass avocados
6 scallions, sliced
Juice of 1 lime
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper

Shaved Egg Salad and Radicchio on Pumpernickel Toast:
3 slices pumpernickel bread
Olive oil, for brushing
3 hard-cooked eggs, coarsely grated on a box grater
1 tablespoon creme fraiche
1 teaspoon Dijon mustard
1 small shallot, thinly sliced
1 tablespoon finely chopped fresh dill, plus springs for garnish
Kosher salt and freshly ground black pepper
1/2 cup torn radicchio

Smoked Salmon and Dill:
3 slices health bread
Olive oil, for brushing
3 ounces paper-thin slices smoked salmon
3 tablespoons creme fraiche
Dill springs, for garnish

Fresno Chiles:
3 slices sourdough or country white bread
Olive oil, for brushing
1 Fresno chile, thinly sliced
Grated zest of 1 lime
Cilantro leaves, for garnish

Directions

For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.

For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.

Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.

For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.

For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.

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Avocado Toast 3 WAYS with Bobby Flay | Brunch @ Bobby’s | Food Network
https://youtu.be/NYWHUR56How

22 Replies to “Avocado Toast 3 WAYS with Bobby Flay | Brunch @ Bobby’s | Food Network”

  1. Happily, I just recently discovered grating hard boiled eggs, and can’t believe how great it works!!!😊

  2. Not attractive at all. Egg salad looked okay till it got dropped in the avocado. Still ill take a bite, just in case.

  3. "this radicchio is going to give it this peppery flavour"
    And what the literal handfuls of pepper you added before isn't?

  4. This is a miss. Egg Salad over guacamole is a redundancy of texture with the dill adding a peculiar finish. It’s hard for me to imagine how a fish taste along with avocado would be good

  5. Never hd the pleasure of tasting Bobby's food but sometimes i think he adds too much to his recipes. avocados do not need all that stuff.

  6. NOOOO!😩. EGG SALAD! ICK!!! AND YUK!!! WHYYYY??? Wrecked…🙁. It started so good…

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