Avocado Toast

Today I’m sharing an old favorite, because well why not? I’ve been craving an avocado toast all week so I thought I’d dig up a post from my past and share with you some of my favorite combinations for this delish brekkie. I know what you’re going to say: Avocado toast is basically the new black. Did Gwyneth Paltrow know what kind of internet and food frenzy she was going to send us on when we learned of her beloved ‘avocado toast’? My guess is yes, but I haven’t stopped singing it’s praises since. The smell of toast always brings back happy memories for me, and I can eat it with just about anything smeared on top. Cinnamon and sugar, butter and jam are classics but there is something so satisfying about smashed avocado on toast. I wanted to share my favorite ways to eat it, (my husband prefers the version garnished with tomatoes!). My absolute favorite version is the one with spinach, feta and truffle oil which I first had in the tiniest, cutest coffee shop/organic grocer called Earthy in Edinburgh, Scotland. No joke, I wake up a few times a week missing that place and their toast!

 

Spinach + feta + truffle oil

Marzano tomatoes + feta + pepper

Chimayo red chile powder + Tapatio hot sauce

What you need:

Basic

1 slice of bread (I prefer: sourdough or rye)

1⁄2 ripe avocado

pinch of salt

pinch of pepper

1⁄2 lemon, juiced

Add-ins

Chimayo red chile powder + Tapatio hot sauce

2 pinches Chimayo red chile powder

2 dashes of Tapatio hot sauce

Marzano tomatoes + feta + pepper

1 1⁄2 Tbsp crumbled feta

3 Marzano tomatoes, extra pinch of pepper

Spinach + feta + truffle oil

1 1⁄2 Tbsp crumbled feta

4 spinach leaves

drizzle of truffle oil

What you do:

1. Toast bread on both sides.

2. In a small small bowl smash avocado with lemon juice, salt and pepper with fork

3. Mix in any extras like cheese or chile powder

4. Smear on toast, top with spinach and truffle oil or tomatoes

Enjoy and experiment with any other toppings that fit your fancy!

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