Avocado Toast: Three Ways

I’m writing this as I eat avocado toast, ironically enough. Nothing beats crunchy, warm bread with smooth and creamy avocado, juicy tomato, and basil! It’s a perfect for breakfast, a snack, or truly whenever; I’ve even eaten toast for dinner, so no need to limit your toast to just mornings 😛

Recently, avocado toast has become increasingly popular. For great reasons, too! Not only is it packed with health benefits, but it’s totally delicious, too. Avocados are high in unsaturated fat (the “good” fat), contain lots of potassium, and are a great source for many vitamins. Additionally, one avocado half has thirteen grams of fiber!

The beauty of avocado toast is that it can be eaten so many different ways: it’s wonderful plain, but dressing it up with toppings makes it all the better. The salt in the recipes below, in my opinion, are much needed since they balance the blandness of the avocado. To get you started on becoming an adept in the art of avocado toast preparation, of course, here are three ways I like to eat mine.

Simply Avocado
With solely avocado, lemon juice, and sea salt, this recipe highlights the simplicity and deliciousness of just avocado and bread together. The lemon juice and salt add the perfect hint of flavor: it’s all you need for a perfect breakfast/snack/whatever.

  • 2 pieces whole wheat bread (toasted)
  • 1 avocado
  • Juice of ½ – 1 lime
  • Sprinkle of sea salt

Put the two pieces of bread in the toaster, and use a knife to cut the avocado in half and take out the pit. Next cut each half into thin slices (while keeping them in the shell). Once the bread is done toasting, use a spoon and scoop out the avocado; place each half on one piece of bread. Next, take a fork and mash the avocado evenly amongst the surface of the bread. Squeeze half the lemon juice and salt over one piece of bread, and repeat for the other.

Avocado with Tomato and Basil
This is the avocado toast I eat most frequently. It packs in flavor, and the three key ingredients—avocado, tomato, and basil—complement each other very nicely.

  • 2 pieces whole wheat bread (toasted)
  • 1 avocado
  • 8-10 fresh* basil leaves
  • 10-14 cherry tomatoes (cut in half)
  • Sprinkle of sea salt

* When it’s not summer and basil isn’t in season, I use dried basil leaves instead. They work just as well!

** Here, use however many cherry tomatoes you need to fully cover the piece of bread.

Put your two pieces of bread in the toaster. While they’re toasting, cut each cherry tomato in half. Use a knife to cut the avocado in half, take out the pit, and slice the halves longways into thin slices (keeping them in the shell). Scoop out half the avocado on one piece of toasted bread, and do the same for the other. Place the cherry tomatoes over the avocado, with the skin facing up. (This allows them to stick better to the avocado.) Top each bread with basil leaves and a sprinkle of sea salt.

Avocado and Egg
Whenever you eat an egg, this is the way to do it!

  • 1 piece whole wheat bread (toasted)
  • 2 tsp. olive or coconut oil
  • ½ avocado
  • 1 fried egg
  • Sprinkle of sea salt

First, put your bread in the toaster. Heat the oil in a small frying pan. Meanwhile, slice the avocado half longways, without cutting into the skin, to create thin slices that are still intact within the shell. As soon as the pan’s hot, crack the egg over the frying pan. Allow the side to cook to your liking; everyone likes their eggs differently. Then flip sides. Once your bread’s done, take it out and scoop out the avocado slices using a spoon. Take a fork and mash the avocado so it evenly coats the bread. Sprinkle on salt, and place the egg over the avocado and salt. Enjoy with a fork and knife!

screen-shot-2016-11-12-at-10-57-27-pm
Avocado toast with egg

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