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Kris’s Avocado Toast

Makes 1

Total Time
15 mins

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, Tal├ęsai. 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.

Our suggested wine pairing: Ponzi 2015 Pinot Gris (Willamette Valley; $19).


  Unsalted butter, at room temperature
 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 562Calories from Fat 69
% Daily Value *
Total Fat 43g67%

Saturated Fat 12g60%
Cholesterol 31mg11%
Sodium 593mg25%
Total Carbohydrate 44g15%

Dietary Fiber 17g68%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.