Kris Yenbamroong, chef and owner of LA's two Night+Market restaurants, cooked for himself often as a kid while his parents were working at the family's L.A. restaurant, Talésai. He made avocado toast a lot, in different ways. "Sometimes I'd use that Taco Night cheese you get at the supermarket and put the whole thing in the toaster oven," he says. This one is a current favorite. It's simple, but the massive amount of avocado, generous sprinkle of salt, and the toasted chile powder make it outrageously good.
1 very thick slice country bread (from a large loaf)
1 ripe avocado
Maldon sea salt or other flaky salt
Sprinkle of roasted Thai chile powder* or red chile flakes
1/2 small lime
Handful of roughly chopped cilantro or dill
How to Make It
Butter the bread thickly on both sides and toast in a hot frying pan until golden and crisp. Halve the avocado and use a spoon to scoop out curls of flesh, layering them on the bread. Season with salt and chile powder to taste. Squeeze the lime over the top and garnish with fresh herbs.
*Buy at an Asian grocery store or online, or make it yourself: Toast a few dried bird's-eye or arbol chiles in a dry frying pan over medium-high heat, turning often, until toasted, 1 to 3 minutes depending on size. Let cool, then grind in a spice grinder or use a mortar and pestle.
Note: Nutritional analysis is per toast.
Night+Market restaurants, Los Angeles
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