Elevated

Ky and I went to visit a new neighbourhood today, just to check out whether or not we would like it. We’re planning on moving out next year to a house, and picking the right spot is worth focussing on.

The area we visited was Washington Park, and we ran some laps around the eponymous parkland to get a feel for the place. Afterwards, we visited a nice cafe, and that was when things got elevated.

It was Ky’s choice. One of my good friend’s has a rule that you should never order out what you could easily make in, although I make an exception to this rule all the time. Regardless, what kind of person goes to a cafe focussed entirely on toast?

Us, it turns out, and we will be back again. Without a hint of irony, we had a toast flight, crowned by the le nec plus ultra, the Avocado on Toast.

It was, hands down, the best avo on toast I had ever had, and even better, I know exactly how to make it at home. So simple, so fresh.

The secret is to combine flavours. The avo + toast part is your base, but can easily be elevated by common herbs; in this instance chives and the perenially underated dill. This adds a freshness to the fattiness that hides in the avocado, but we aren’t finished then. Anything with high levels of fat or salt can be delightfully counterbalanced with acidity; in this instance, pickled red onion did the trick. Finally, it was served with an egg on top. The poached egg is customary in this part of the world, but they went the jammy egg, which always feels luxurious, despite the simplicity.

If you’re coming round for brunch anytime soon, make sure you ask for the avo on toast, elevated style. I’m keen to replicate it.