Name: Avocado Toast with Green Onions
Cuisine: 洋食
Ingredients: 1 avocado; Green onion, to taste; 1/2 lemon; Parmigiano-Reggiano, to taste; 1 slice of bread (rye bread recommended); 1 egg; Dill, to taste; Olive oil, to taste; Salt, to taste; Black pepper, to taste

About "Avocado Toast with Green Onions"

This recipe is a recreation by Chef Fumio Yonezawa of the avocado toast served at Jean-Georges in New York around 2012. The key feature is adding finely minced green onions to the mashed avocado. This adds a crisp texture and refreshing aroma that balances the rich, creamy avocado. Topped with a soft fried egg, sliced avocado, fresh dill, and Parmigiano-Reggiano, it is finished into a gorgeous, cafe-style toast.

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Tips for Making "Avocado Toast with Green Onions"

Prep
- Scoring the avocado in a grid pattern while still in its skin makes it easy to scoop out and naturally mash, saving you the effort of mashing it in the bowl.
Prep
- Make lengthwise slits in the green onion before mincing. Avoid repeatedly chopping back and forth, as crushing the fibers releases a strong, unpleasant odor; aim to cut it cleanly in a single pass.
Seasoning
- Adding salt right after transferring the avocado to the bowl establishes a solid flavor base that brings the entire dish together.
Heat control
- Cook the fried egg slowly over low heat with olive oil to keep the entire egg soft, without letting the edges of the white get crispy.
Plating
- Layering sliced avocado slightly offset on top of the avocado paste creates an elegant look and a wonderful contrast in textures.
Finishing
- Topping with fresh dill, grated Parmigiano-Reggiano, and freshly ground black pepper dramatically elevates both the flavor and presentation.

Ingredients for "Avocado Toast with Green Onions"

10 items

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1avocado
Greenonion, to taste
1/2lemon
Parmigiano-Reggiano,to taste
1slice of bread (rye bread recommended)
1egg
Dill,to taste
Oliveoil, to taste
Salt,to taste
Blackpepper, to taste

How to Make "Avocado Toast with Green Onions"

1
Cut the avocado in half lengthwise and remove the pit. Use a spoon or knife to remove any bruised or discolored black parts.
2
While still in the skin, score the avocado flesh into a fine grid pattern with a knife.
3
Scoop out the flesh with a spoon and transfer it to a bowl. It will naturally break down into a mashed texture.
4
Add salt to the bowl to season the base.
5
Make lengthwise slits in the green onion, then finely mince it. Do not repeatedly chop or mince back and forth with the knife; finish it in a single clean cut.
6
Add the minced green onion, olive oil, and lemon juice to the bowl with the avocado, and mix well with a spoon.
7
Heat olive oil in a pan and crack in the egg over low heat. Cook gently so the edges of the white do not get crispy, then flip and lightly cook the other side so it remains soft.
8
Toast the bread until crisp.
9
Spread a generous amount of the green onion avocado paste over the toast.
10
Thinly slice the remaining avocado and layer the slices on top of the paste, overlapping them slightly.
11
Place the softly cooked fried egg on top.
12
Sprinkle a pinch of salt and scatter torn fresh dill over the top.
13
Grate a generous amount of Parmigiano-Reggiano over the top, finish with freshly ground black pepper, and serve.

Detailed Commentary on "Avocado Toast with Green Onions"

* Content organized by topics from the video.

NY Memories & Avocado Toast with Green Onions

Today, Chef Yonezawa recreates a green onion avocado toast that was served at a sister restaurant of the famous New York establishment, Jean-Georges. This recipe recreates a menu item that was incredibly popular there around 2012. While there are various theories about the origin of avocado toast, including an Australian origin, it had become a staple in cafes all over New York by the 2010s. The biggest surprise of this recipe is, without a doubt, the addition of green onions. It might seem like an odd pairing at first, but it goes incredibly well with avocado. The ingredients—avocado, green onion, lemon, egg, Parmigiano-Reggiano, and rye bread—are simple and easy to find.

Pro Tip: Effortless Avocado Mashing

First, we'll make the base avocado paste. Cut the avocado in half lengthwise and remove the pit. If there are any bruised or discolored black parts, carefully remove them with a spoon or knife. Here is a professional tip for mashing it effortlessly: before scooping the avocado out of its skin, score the flesh into a fine grid pattern. By doing this, the flesh will naturally break down as you scoop it out with a spoon, saving you the trouble of mashing it in the bowl. Once transferred to the bowl, add a good pinch of salt first to season the base. Establishing a solid salt base at this stage is key to bringing all the flavors together.

No Chopping Back & Forth! Crisp Onion Paste

Next, prepare the star of this recipe: the green onion. Make lengthwise slits in the green onion, then finely mince it. The crucial tip here is to avoid repeatedly chopping back and forth. If you try to mince it by repeatedly hacking at it with your knife, you will crush the fibers, releasing a strong, unpleasant onion odor. Aim to cut it finely in a single pass. Add the minced green onion to the bowl with the avocado, then squeeze in the lemon juice and add olive oil. Mix everything well with a spoon to complete this special paste that highlights the crisp texture of the onion. You can also customize it by adding cilantro or mint if you like.

Soft Fried Eggs & Teen Beauty Talk

Now, let's cook the fried egg to top the toast. Heat olive oil in a pan and cook the egg slowly over low heat. The key is to keep the entire egg soft without letting the edges of the white get crispy. Here, the chef shares a personal story. His daughter, currently in her second year of junior high school, absolutely loves trendy foods like avocado toast, smoked salmon, and salad bowls. He smiles as he talks about her high beauty and health consciousness—even as a young teen, she manages her diet, saying things like, 'I've had too much gluten lately, so I'll have rice today,' and is very dedicated to her skincare routine. Flip the egg halfway through to lightly cook both sides.

Slicing Avocado Beautifully for Topping

Aside from the paste, prepare some avocado for the topping. Cut another avocado in half, peel it, and slice it thinly. Trim off the very end of the avocado, then slice it into even thicknesses. According to the chef, the secret to choosing a delicious avocado is finding the perfect balance between soft and firm—it should have a gentle give when pressed. While slicing, he casually chats with the staff about recent surprising news, keeping the cooking atmosphere relaxed and fun.

Plating with Cheese and Fresh Herbs

With all the components ready, it's time to assemble. Spread a generous, lavish amount of the green onion avocado paste onto the crisply toasted bread. Beautifully layer the sliced avocado on top, overlapping them slightly for an elegant look. Place the softly cooked fried egg on top and sprinkle with a pinch of salt. To finish, scatter torn fresh dill and generously grate Parmigiano-Reggiano over the top. Finally, dust with freshly cracked black pepper to complete a gorgeous avocado toast that looks like it came straight out of a trendy cafe.

Tasting: The Perfect Green Onion Accent

Cut the completed avocado toast with a knife and fork and dig in. Taking a bite, the chef exclaims, 'Yep, this is absolutely delicious!' The crisp texture and refreshing aroma of the green onion act as an exquisite accent within the rich, creamy avocado. Although no garlic is used, the flavor of the green onion dramatically sharpens the overall taste, creating a simple yet deeply satisfying dish. No special skills are required, making it easy for anyone to prepare. The chef wraps up the video by highly recommending making this for your loved ones on a weekend morning.

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