Bona Furtuna EVOO Avocado Toast, Five Ways

One breakfast, five jobs for your olive oil. Slow tomato confit, crispy-edged fried egg, smashed avocado, all carried by Bona Furtuna Everyday extra virgin olive oil, one bottle doing the work of five different tools.

Why You'll Love This EVOO Avocado Toast

This is a masterclass in what one good olive oil can do. The same bottle of Bona Furtuna Everyday confits the tomatoes low and slow until they slump and turn jammy, folds into the smashed avocado for richness, griddles the sourdough until deeply golden, fries the egg's edges lacy and brown, and finishes the plate raw and grassy straight from the bottle. Five techniques, five textures, one ingredient doing all of it.

The Five Jobs of One Bottle

• Confits the tomatoes low and slow until they slump and turn jammy.
• Folds into the smashed avocado for richness.
• Griddles the sourdough until deeply golden and crisp at the edges.
• Fries the egg's edges lacy, brown, and crisp while the yolk stays runny.
• Finishes the plate raw and grassy, drizzled straight from the bottle.

Tips & Tricks

• Make the tomato confit a day ahead. It goes from loose to properly set overnight, and the oil turns a deeper red, which makes the whole plate faster to build in the morning.
• Everyday EVOO does four jobs before it ever gets poured raw: confit, avocado, griddle, fry. Measure out the finishing drizzle first so there's enough left for the fifth job.
• Tilt the pan and spoon the hot oil over the egg whites as they fry. That basting motion is what gets the edges lacy and brown while the yolk stays runny.
• Brush the oil onto the bread before it hits the pan instead of adding oil to the pan itself. A dry, hot pan with oiled bread griddles more evenly than bread dropped into a pool of oil.

Variations

• Mix in Sungold or other colorful cherry tomatoes for more contrast in the confit.
• Poach the eggs instead of frying for a cleaner presentation, though you'll lose the lacy crispy edge that's the fourth job of the oil.
• Shave parmesan or pecorino over the top before the basil for a savory finish.
• Swap the sourdough for a country loaf or ciabatta, anything sturdy enough to hold the weight of the toppings.

Substitutions

• No fresh thyme: use fresh rosemary, chopped fine, since it's stronger than thyme.
• No fresh basil: parsley works in its place for the final finish.
• No cherry or grape tomatoes: any small, sweet tomato that will collapse under low heat.
• No thick-cut sourdough: any sturdy, thick-cut bread that can hold up under the toppings.

Best Served With

• A strong coffee or espresso.
• A simple citrus salad if you're turning this into a full brunch.
• Sparkling water with a wedge of lemon.

How to Store Leftovers

• The tomato confit keeps well. Store it in its oil in an airtight container in the refrigerator for up to 5 days, then bring it to room temperature or warm it gently before using.
• The fried egg and griddled toast are best made fresh. Neither holds onto its crispy edge once stored.
• Smashed avocado is best made right before serving. Even with the lemon juice, it browns within a few hours.

Common Questions

Bona Furtuna EVOO Avocado Toast, Five Ways

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One breakfast, five jobs for one bottle of Bona Furtuna Everyday olive oil: tomato confit, smashed avocado, griddled sourdough, a crispy fried egg, and a raw finish.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 2 servings

Course: Breakfast

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

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For the Tomato Confit

• 1 pint cherry or grape tomatoes 300 g
• 4 cloves garlic smashed
• 4 sprigs fresh thyme
• ½ cup Bona Furtuna Everyday extra virgin olive oil 120 g, for the confit
• ½ teaspoon kosher salt

For the Toast

• 2 slices thick-cut sourdough
• 2 large eggs
• 1 ripe avocado
• ½ lemon juiced
• 2 tablespoon Bona Furtuna Everyday extra virgin olive oil for frying the egg
• 1 tablespoon Bona Furtuna Everyday extra virgin olive oil for the bread

For Finishing

• ½ teaspoon flaky salt
• ¼ teaspoon black pepper
• 6 leaves fresh basil torn
• 1 tablespoon Bona Furtuna Everyday extra virgin olive oil for drizzling

Method

 

Confit the Tomatoes (Job 1 of 5)

1. Heat the oven to 300°F. In a small baking dish, combine the tomatoes, smashed garlic, and thyme. Pour over the Everyday EVOO until the tomatoes are mostly submerged, season with the kosher salt, and roast about 40 minutes, until the skins split and the oil turns deep red and fragrant. This is the oil's first job: it cooks the tomatoes and becomes a flavored finishing oil for later. Make this a day ahead for a cleaner build and a confit that's set rather than loose.

Smash the Avocado (Job 2 of 5)

1. Scoop the avocado into a bowl. Add the lemon juice and a spoonful of the warm confit oil, then smash to a chunky spread. Folding the oil in here is its second job.

Griddle the Bread (Job 3 of 5)

1. Brush both sides of the sourdough with Everyday EVOO and griddle in a hot, dry pan until deeply golden and crisp at the edges. Third job.

Fry the Crispy Egg (Job 4 of 5)

1. Heat 2 tablespoon Everyday EVOO in a skillet until shimmering. Crack in the eggs and tilt the pan, spooning the hot oil over the whites until the edges go lacy and brown and the yolk stays runny. Fourth job, and the money shot.

To Plate (Job 5 of 5, the Raw Finish)

1. Spread the avocado over the toast. Spoon the burst tomatoes and a little confit oil on top. Land the crispy egg, then finish with flaky salt, pepper, torn basil, and a final raw drizzle of Everyday straight from the bottle. That raw finish is the fifth, the same oil that cooked the whole plate, tasted as it left the bottle.

Notes

Servings and times estimated from the method (the Cookbook card did not itemize them) - confirm before publish. The tomato confit can be made a day ahead for a cleaner build.

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