You have guac to be kidding me: Avocado toast was harder to find in Laguna than we thought 

Story by DIANNE RUSSELL and LYNETTE BRASFIELD

Dianne’s musings…

An avocado a day keeps the doctor away, well, not really – although maybe they are better for our health than the proverbial apple: according to the California Avocado Commission, one-third of a medium avocado (50g) has 80 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient dense food choice.

 Wouldn’t matter anyway, I just love them, and truly do eat them every day, in any way, shape, or form. Once during a party mixer game, in which the guests wrote down the one thing they couldn’t live without, I scribbled avocados, (unfortunately not my husband, kids, or dog, though the dog would have come in a close second). 

But then my family loves avos as well, so much so, that my 22-year-old grandson has an avocado tattooed on his arm. That’s a life-long commitment. 

So, not surprisingly, when given the scrumptious assignment of sampling some of the avocado toast offerings at local restaurants, I was giddy with anticipation.

Although Lynette’s love affair with avocadoes began on a different continent (South Africa), we share a similar passion for this tasty fruit, which is sometimes called an alligator pear, so we decided to put our heads together, prime our taste buds, and collaborate.

Lynette’s musings…

Way back in the seventies, before avocado toast was a thing, I loved hot buttered toast (slightly burned) upon which I’d place avocado, mashed with a hint of vinegar and sprinkled with a decent amount of salt. 

Little did I know I was ahead of my time, and that avocado toast would become a gourmet breakfast of choice in the 21st century. 

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Photo by Lynette

Zinc serves it lavishly and chunkily

Turns out there are many varieties of avocado toast. Each has its own style, appealing to purists and innovation-seekers alike.

For my son Dylan, an avocado junkie (I was addicted while pregnant with him), I’ll be recommending Zinc Café when he next comes west for his fix. The avocado is lavishly and chunkily served on a bed of julienned radishes and topped with chives. 

A poached egg (if desired) is served in a separate little bowl. This prevents any yolk, no matter how delicious, from invading and compromising the integrity of the perfectly toasted base. 

Mouth-fillingly marvelous, is all I can say.

Those who prefer their avocado as a palate-pleasing accent rather than a full-on avalanche of taste may wish to visit Jan’s Health Bar. Here, the presentation of avocado toast is so stunning, I considered framing my breakfast instead of eating it. 

The avocado is generously applied to the toast, but in a much more understated fashion, and, if ordered with a boiled egg, the dish arrives with pretty ovoid ovals topped with chili flakes. This breakfast will appeal to those who like a bit of spice in their lives. 

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Photo by Lynette

I considered framing my breakfast at Jan’s instead of eating it

Kitchen in the Canyon serves avocado on a toasted brioche topped with jalapeno-cilantro aioli, avocado spread, sliced avocado, tomato salsa jam, topped with an egg, poached or fried.

“What?” I exclaimed upon reading the menu. “Avocado spread and avocado slices?” Talk about heaven!

And it was good. The jalapeno and tomato salsa jam contrasted interestingly with the smooth coolness of the avocado. The cilantro-averse should avoid this dish, though. 

I must admit I’m mystified as to the difference between mashed avocado with added ingredients, and guacamole. Why don’t we call it guacamole toast? It’s a puzzle. 

But anyway, now I am feeling the urge to make some guacamole just in case guests should drop by. (You never know!) Back to Dianne.

Dianne continues to muse…

Unlike Lynette, I didn’t have an egg at Zinc, although the dish was a delight without it too. Served on sourdough toast with a slight slathering of butter, then sprinkled with lemon tinged radishes, and finally topped with more than ample mounds of creamy avocado, this serving is so generous that part of this offering ended up in to-go containers. 

Jan’s Health Bar also offers a bagel with avocado, and this has a more down-home appeal. The bagel was a great alternative. The perfectly seasoned avocado was a nice change from the traditional cream cheese, more health conscious, and an option for those who love bagels, but must avoid dairy. 

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Photo by Lynette

Bagel with avocado is a great alternative for those who must avoid dairy

And yes, the age-old guacamole versus avocado question! With the presentation at Kitchen in the Canyon, we got a taste of both – we hit the mother lode. The brioche was a nice touch, lighter and a bit sweeter than toast, and the tomato salsa jam and jalapeno-cilantro aioli added a tasty blend of sweet and spicy to the richness of the avocado. An interesting twist. 

Evidently, the popularity of avocado toast has been overstated, because on Wednesday morning, Lynette and I walked the streets downtown trying to find another version to sample. No luck. We tried The Grove, Anastasia, Moulin Bistro, and C’est La Vie (all of which have delightful breakfasts, some of which incorporate avocado but none that gives it star billing). The White House and The Cliffs were closed. 

After a brisk walk, we agreed that at least we were getting some exercise, an unexpected benefit for adamant avocado-seekers. Then, starving, willing to give up the Great Avocado Chase and just eat whatever else might appeal, we ended up at The Greeters, which has a spectacular view of Main Beach. 

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Photo by Lynette

Build your own avocado toast…

Although they too didn’t have avocado toast on the menu, we decided to Build Our Own Breakfast, and each ordered an avocado with an egg (Lynette had bacon on hers) and a side of toast. This wouldn’t be the first choice if a diner were looking for a more gourmet version, but it had the vital ingredients, half an avocado, egg and toast. 

In sampling the Avocado Toasts available in Laguna, there was such a variety, it is difficult to compare them – each had its unique attributes destined to please someone somewhere.

And now, bring on the Super Bowl – just five short months away … the king of guacamole events.

According to the Haas Avocado Board, fans eat an average of 278 million avocados that day. With the politically divided state of the country these days, it’s good to know that so many of us have at least one thing in common: a deep and abiding love of avocados. 

Or is it guacamole?

Kya

Shaena Stabler is the Owner and Publisher.

Lynette Brasfield is our Editor.

Dianne Russell is our Associate Editor.

The Webmaster is Michael Sterling.

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Alexis Amaradio, Cameron Gillepsie, Allison Rael, Barbara Diamond, Diane Armitage, Laura Buckle, Maggi Henrikson, Marrie Stone, Samantha Washer and Suzie Harrison are staff writers.

Barbara Diamond, Dennis McTighe, Diane Armitage, Laura Buckle and Suzie Harrison are columnists.

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