A couple of weeks ago I went back to Montreal to attend a conference. Of course, on top of all of the work, I was busy seeing my friends and family. It’s always a whirlwind when I go back. Part of me feels like Montreal is still home but at the same time, I don’t feel connected to the city. I don’t have places that I always go visit or restaurants that I love. I never really feel like I know what’s going on, the landscape of the city changes so much, so quickly. So, when I go out with my friends, I rely on them to choose where we will eat, drink and relax. One night, my friend pulled together some suggestions for dinner, I chose one that sounded good, and we headed off to have a nice meal. We had both never been to this particular restaurant before. The food looked great but when we sat down and saw the prices we walked straight out. After a couple more interesting choices, which involved hastily drinking a margherita and walking out of a second restaurant, we finally landed on a winner.
It was a tiny restaurant with two tables and six chairs. Tacos cost $2 each. They had (what looked like) homemade horchata. It was the best culinary discovery I had made in Montreal in a very long time. I ordered a cactus taco and a mushroom one, and we decided to share some chips and guacamole. While the tacos were delicious, I almost cried when I tasted the guacamole. How could it be so much better than what I make at home? It’s so simple and yet, it was by far, the best guacamole I had ever tasted in my life. I am sure the company and atmosphere had a lot to do with how great that meal was but I couldn’t get the guac out of my head.
We ended up ordering a second portion and instead of just stuffing my face, I made sure to pay attention. I decided the biggest different was that the avocado was super smooth. Normally I just mash my avocado in a bowl with a fork. There are always chunks. It’s quick and easy but taking a tiny bit more time to mash the avocado until it is smooth is totally worth it. Seasoned perfectly with the right amount of lime and salt, threaded with some fresh cilantro, and dotted with red onion that sits for a few minutes in the lime and salt to take away the edge takes this guacamole to the next level. This is my method from now on. And, while I could easily just eat it by the spoonful, to make it into a meal I slathered it onto a thick piece of fresh sourdough toast, topped it with some deeply browned mushrooms and a runny poached egg. This is the type of the meal that I can never get tired of.
In a mortar and pestle, gently pound the red onion, lime and salt together. Let sit for five minutes. This will take the edge off of the onion.
Slowly add your avocado to the mortar and pestle (one half at a time) and pound until completely smooth.
Stir in cilantro. Taste and adjust lime and salt levels.
In a small pan, over high heat, add olive oil and mushrooms. Season with salt and pepper. Let them start to brown, stirring occasionally.
Once the mushrooms are about halfway browned, add the rosemary and garlic clove.
Continue cooking until the mushrooms are fully browned, remove rosemary and garlic clove.
Bring a small pot of water to a boil. Add a couple tablespoons of white vinegar.
Crack your egg into a bowl.
Using a spoon, swirl the water to create a whirlpool.
Gently pour the egg into the centre of the whirlpool.
Let the egg cook for about 4-5 minutes for a soft yolk.
Gently remove egg from water and let it drain on a paper towel.
Slather guacamole on sourdough toast.
Top with some mushrooms and poached egg.
The Best Guacamole on Toast was last modified: November 8, 2015 by