Perla's Avocado Toast
In the book, Perla calls this recipe "Avocado Toast a la Mexicaine," but I just call it Perla's Avocado Toast
  • 4 slices white bread, cut ½-inch thick
  • ½ cup clarified butter (or 4 Tablespoons butter and 2 Tablespoons vegetable oil)
  • 4 slices Canadian bacon
  • 2 Tablespoons olive oil
  • ¼ cup fresh, white bread crumbs
  • 2 Tablespoons finely minced fresh parsley
  • 1 large clove garlic, finely minced
  • 1 ripe avocado
  • Salt and freshly ground black pepper
  • 1 ripe tomato, sliced
  1. Remove crusts from bread. Heat the clarified butter in a large heavy skillet and saute the bread slices until they are nicely browned on both sides. Remove to a baking sheet.
  2. To the remaining fat in the pan, add the Canadian bacon. Cook for 1 minute on each side, then remove to a side dish. Add the olive oil to the pan and heat. Add the bread crumbs, parsley, and garlic and cook the mixture for 2 minutes or until the bread crumbs are browned. Set aside.
  3. Peel the avocado and cut in half lengthwise. Remove the pit then slice it thin crosswise. Arrange the avocado slices on the bread and season with salt and pepper. Top with a slice each of Canadian bacon and tomato. Spoon a little of the bread crumb mixture over each.
  4. Place the baking sheet under a preheated broiler for 2 to 4 minutes, or until crispy and heated through. Serves 4.
Recipe by The Culinary Cellar at