This recipe came about after I made a large batch of tomato confit last week, I first made it back in lockdown when I went crazy over growing my own vegetables, and we got a huge bounty of veggies that year.. Anyway thankfully those lockdown days are behind us, but I continued making tomato confit after my culinary eyes were opened to “confit’ing”. Confit is a traditional way to preserve ingredients like produce, meats, fish, vegetables, fruit etc, but who knew it would be one of the most amazing and luxurious ways to preserving them. For full deets on making Tomato Confit checkout the full blogpost. Also checkout Salmon Confit, it’s one of the most amazing ways to eat salmon and Garlic Confit another fabulous recipe. I digress!
This recipe is simple, versatile and a great one to have in your back pocket specially if you have homegrown/farmers market tomatoes that start to peak right about now.
How to Make Avocado Toast with Tomato Confit
For starters you’ll need to make Tomato Confit, click the active link for the recipe. Boil some eggs depending on the people you’re feeding. I usually go with one egg per person enough for one large toast. Half or a quarter medium avocado per person. We also like a little sprinkling of Pistachio Dhukka or bagel seasoning or some fancy salt like truffle etc. Other nice toppings are sliced olives, micro greens chopped nuts.
Method
- Toast a good quality whole grain bread in a toaster or oven. Place a few slices of avocado, top it with tomato confit+ a little of the flavorful oil or fresh tomato slices, sliced boiled egg and seasoning of your choice. Enjoy!!!
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