I do remember a popular sandwich with the thick bacon rolled in pea flour at the Toronto public market. Quite good, although I expected/hoping for a bolder flavor from the sandwich.
I make it at home with avocado, pickled red onion, a touch of soy sauce, a tiny drop of sesame oil, thinly sliced cucumber, salt and rice seasoning sprinkled on top. It’s delicious. There are a zillion variations.
Sugar also used in many savory recipes. Why don’t you sprinkle some of that on top of your overpriced avocado? You wouldn’t evvn have to buy the sugar as many establishments put them out, gratis, for cost-sensitive customers to enjoy at their hearts’ content.
We do it a bunch of different ways. One of our favorites is grilled bread, avocado smear once the bread has cooled a little, roasted golden beets for a little sweetness and nice flaky salt. Usually pair with gruner, champ or sancerre.
Love avocado toast at home. Thinly sliced radish is a good addition.
We recently few business class out of SF and were in the AA Executive Lounge. They announced over the loudspeaker that an avocado toast station would be starting shortly. Watching people berate the woman making avocado toast from a cart in the airport lounge – for not putting on enough avocado or spreading it correctly – was the quintessential douche/elitist moment. Really hard to watch.