From Vessel Kitchen and Five Seeds, to Harvest and Deer Valley Café, avocado toast has become the siren of Park City, calling bikers, natives, hipsters and foodies from all across the country, lulling her devotees into an obsession with some of our best eateries, until we are all her brunching devotees.
It was in just such an eatery that, I too was inspired by the hombre green goddess. Her many hues teasing my curiosities, igniting my imagination, sending me searching, wondering, if she was capable of taking any new forms, when I discovered one of my favorite iterations yet; spiraled avocado toast. A layered and blossomed crown for the enchantress herself, and one of my favorite make-at-home spins on a town favorite.
How to make it
1 ripe avocado
1 English muffin, sliced in half
Course sea salt
Step 1: Open your avocado lengthwise, remove the pit and use a spoon to gently hull out the filling.
Step 2: Using your knife, slice the avocado pit-side down, making small narrow horizontal slices the length of each half. Hint: If we were measuring, we would say each slice is no more than 1/16”.
Step 3: Using your fingers, gently spread the slices of each half until your avocado is stretched across your cutting board, each slice lying on the slice before it like a set of fallen dominos.
Step 4: Toast your English muffin.
Step 5: While your English Muffin is toasting, begin to wrap your stretched-out slices into a circle, making sure each slice remains connected to the next, making it as small or wide as you like.
Step 6: Gently push the outer edges of the circled avocado flat to bloom your spiral and expose the hombre greens of the avocado.
Step 7: Using a spatula, lift and slide your avocado spiral off the cutting board and onto each half of your English muffin.
Step 8: Finish with a pinch of cracked pepper, a drizzle of fresh lemon and a few sprinkles of course sea salt.