Recipe: Avocado Toast with Cast & Iron

Its versatility, heartiness and utter deliciousness is why we love avocado toast. We’ve experimented with everything from vegan ricotta & olive oil to jalapenos & bacon to sweet potato for a gluten-free swap! Sweet, savory, or spicy, there’s nothing you can’t add.

Our camp-cooking friends over at Cast & Iron show us how to easily elevate camping meals & make the outdoor cooking experience an enjoyable & cherished process. They recently took Abeego Food Wrap on a camping trip to create the best avocado toast we’ve seen. 

THE ULTIMATE OUTDOOR AVOCADO TOAST RECIPE

PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS: 3

TOOLS: 

• Source of heat (fire, stove)
• Pot for poaching eggs
• Spoon - ideally slotted
• Sharp knife and a surface for cutting
• Abeego Variety Wrap Set - to store any leftover ingredients like avocado, herbs, and bread
• Firestarters - The Wolf & Grizzly Fire Set and Abeego Firestarters are the perfect duo to get sparks flying

 
INGREDIENTS:

Produce:

• 3 avocados
• Lime Juice
• Garlic
• Cilantro
• Daikon radish shoots

Bakery:

• Loaf of sourdough gluten-free or whole grain bread

Dairy:

• 3 eggs
• Feta

Garnishes:

• Sea salt
• Black pepper
• Chili flakes 

Step 1: Reach for your Abeego reusable food wrap and wrap your fresh foods up for safekeeping. Delicate herbs, halved avocados, and loaves of bread - Abeego’s got you. 

Step 2: Pack the goods in your cooler/backpack. Hiking to and from camp? Abeego is plastic-free, light as a feather, and packs down to nearly nothing for your way out. 

Step 3: Once you've checked your local campfire regulations, create your fire pit kindling in a fire-safe area and strike your Wolf & Grizzly Fire Set to get the flames going (Cast & Iron also used the Wolf & Grizzly Fire Safe & Grill to fully kit out their camp kitchen - goodbye cumbersome camping stoves!). Place a pot of water on a grate over the fire (a moka pot full of hot water for camp coffee doesn’t hurt either!)

Step 4: Unwrap your still-fresh-and-tasty food from Abeego as you cook.

Step 5: Scoop three ripe avocados into a small bowl, roughly mashing with a spoon. Grate a few cloves of garlic, zest a lime into the avo with a microplane, squeeze a lime’s worth of juice over the mixture, season to taste with salt and pepper, and set aside.

Step 6: Grab a slice of bread (or two, or three) and place on the grate so the flames lightly char the slices. Flip with tongs. Once both sides have some color, set aside.

Step 7: While a sunny side or fried egg might be the usual go-to for placing atop the mashed avocado, Cast & Iron’s favorite cooking method is to poach the eggs - gently create a vortex in the boiling water by swirling with a spoon. Crack the large eggs into the swirling water, being careful not to overcrowd the pot. Wait for six minutes (or to your desired softness/hardness) before removing with a slotted spoon.

Step 8: To plate up, slather a healthy portion of the smashed avocado mixture onto the toasted bread, lay the poached egg in the middle, and top with feta, cilantro, daikon shoots, sea salt, pepper, and a healthy sprinkling of chili flakes.

Voila! Outdoor avocado toast recipe is complete! It’s best enjoyed with a good view, a breath of fresh air & the sounds of birds chirping. 

We encourage you to put your own spin on it. Red pepper flakes & balsamic drizzle? Lemon juice & oregano? Scrambled eggs & guacamole on a bagel instead of toast? The choices are endless!

We can’t wait to see how you level up your camp cooking game this year.