Have you seen the new Bon Appetit Magazine?
As a gift to myself I got a subscription to Bon Appetit for Christmas and my first issue arrived last weekend. Toast is what’s on the cover (in case you were wondering). Not just any toast, but fancy toast. Which seems like kind of a silly thing to be dedicating precious cover space to but come to think of it—good toast is good.
It got me inspired and I made toast for you. Mine does not include labneh or honey or toasted nuts or seeds (although that all sounds delicious) but it does include avocado and who in the world doesn’t love that?!!!
Its so funny to me that what was once the cheap, fast snack of every Mexican line cook everywhere has risen to such cult status. I guess just like ironic mustaches and the overuse of Sriracha, the prevalence of avocado toast is one more thing we have to thank our hipster friends for.
And with good reason—avocado on toast is good, and especially avocado on beer cornbread toast, topped with crispy pancetta and a poached egg. If you make the cornbread ahead of time this is a legitimate weekday breakfast.
Thanks, Bon Appetite. I #cookedthecover….kind of.
And check out my friend Martine, she really did #cookthecover.
Cornbread can be made up to 3 days in advance, kept sealed in a resealable plastic bag at room temperature until ready to use.
Beer Cornbread adapted from Confessions of a Bright-Eyed Baker
- 2 3/4 cups white whole wheat flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 12 ounce dark beer
- 3/4 cup unsweetened soy milk
- 1/4 cup vegetable oil
- 1 teaspoon apple cider vinegar
- 4 ounces thinly sliced pancetta
- 1 avocado
- 1 tablespoon apple cider vinegar
- 6 large eggs
- Heat oven to 350°F and grease a 9 x 5-inch loaf pan.
- In a medium bowl, combine flour, cornmeal, sugar, salt, baking powder, and baking soda. Whisk to break up any clumps.
- In a large bowl, combine beer, soy milk, vegetable oil, and vinegar. Whisk to combine then add the dry ingredients all at once and combine with a rubber spatula until all the flour is moistened. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean, about 50-60 minutes.
- Let cornbread cool 15 minutes, then run a knife around the edge and remove from pan. Let cool at least 1 hour before slicing.
- Once the bread is cool, heat oven to 425°F. Line a baking sheet with parchment paper. Arrange pancetta slices in a single layer on the baking sheet and bake in the oven until crisp, about 8-10 minutes. Remove to a paper towel-lined plate. Turn broiler to high.
- Bring a large saucepan of heavily-salted water to a boil, then reduce heat so the water is barely simmering.
- Meanwhile, slice 6 thick slices of cornbread and lay them on a baking sheet. Place under the broiler until toasted. Divide the avocado between the cornbread toasts and sprinkle a little salt over the top. Divide the pancetta slices between the toasts.
- When water is ready, crack 1 egg at a time into a small bowl. Add the vinegar to the water and swirl the water with a slotted spoon to make a vortex in the middle. Gently pour the egg from the bowl into the vortex and let cook, undisturbed until it has reached desired doneness, about 4 minutes for a soft center. Remove egg with a slotted spoon, place on toast and serve. Repeat with remaining eggs.