The nutty and sumptuous avocado is an infamous toast-topper that lends itself to flavors spicy, savory and fresh. Here are five in the Valley to make your brunchtime shine.
1. Aussie Avo
Tucker Silk Mill
1247 Simon Blvd. N107, Easton | tuckersilkmill.com
An Aussie cafe's menu is never without its avocado toast. True to form, Tucker's take includes such scintillating flavors as cucumber and nigella seeds with a tahini-cumin dressing, cayenne and lime spritz. Whether they've updated their menu with the next remix on the traditional toast, you'll have to check in and see.
2. An Eggy Option
Church Street Market
1 E. Church St., Bethlehem | churchstreetmkt.com
This little pre- or post-book-browse stop across from the library with an emphasis on seasonal and locally sourced food offers several incarnations. The standby toppings are pretty red radishes or beets on a simple avocado base mixed with lemon, salt and pepper, but another option adds fried egg, olive oil and chili flakes. Keep stopping back and each visit will yield new flavors as a different variation graces the menu every month.
3. Vegan Variety
The Flying Egg
451 Main St., Bethlehem | theflyingeggbethlehem.com
For those avoiding added eggs but seeking more sustenance, The Flying Egg anoints its smashed avocado with cilantro, cherry tomatoes and a fluffy, protein-rich turmeric tofu scramble that even egg lovers can enjoy.
4. A Mexican Direction
Mitzi's Table
3650 Nazareth Pike, Bethlehem | mitzistable.com
Mitzi's changed hands about six months ago but retained this staple, open-faced-sandwich style. Queso fresco, cilantro and pickled red onion take the avocado in a Mexican direction, and with two eggs your way, this toast is meeting meal-size proportions.
5. Kimchi Creation
Greenmouth Juice Bar + Cafe
21 N. 7th St., Allentown | 134 N. 2nd St., Easton | greenmouthjuicecafe.com
Known for its locally sourced, organic juice and smoothies, Greenmouth also provides solid food, like an avocado toast powered by piquant house-made kimchi. Along with ginger-lime dressing, sesame seeds and fresh microgreens, it's a tangy take on a classic.
