I have never been particularly obsessed with avocado. It is one of those foods that I like, but don’t love. And I have a loose policy against eating things I am not absolutely in love with. There is too much good food out there, and I don’t like to waste calories.
Avocados, while healthy, do have a fair amount of fat. What I have come to realize recently is that I do like avocados more than just a little, when they are done right. This new love was discovered by way of avocado toast.
You may have heard me say this before, but breakfast is the least innovative meal I typically make. At my house it generally consists of some form of cheese and bread (cheese toast, quesadilla, and pizza — don’t judge!).
Interesting versions of toast have been trending in restaurants around the country for the last year, and I have experienced some good ones. Healthy Being serves two of my favorite versions. One has almond butter, sliced green apples, chia seeds and is drizzled with a caramel sauce. The other is a savory toast and is topped with cashew cheese and a chimichurri sauce.
On many modern breakfast menus these days is a version of avocado toast. Picnic serves one that is incredible on a thick slice of homemade bread. And I have tried a few other really delicious ones in various places. So, I decided to come up with an easy version of my own to break up the breakfast monotony in our house.
I think plain avocado is flavorless, so I started by making guacamole for the base of the toast topping. Since I was planning to serve this in the morning, I didn’t want to go too crazy with onions and/or too much seasoning.
And though I guess you could just stop there, I didn’t. You can add myriad toppings (veggies, eggs, nuts, spice, etc.) but I topped it with a sprinkle of feta cheese (because I can’t stray too far from my love of cheese) and a generous drizzle of hot sauce.
It was delicious and has now become a staple in my morning routine. The nice thing about making guacamole is that you can have enough to serve this for a few days in a row, and it’s so good, I doubt you will get sick of it.
Use a good, seeded bread as a base. The one I recommend is very wholesome and stays fresh for a while so you can keep it around without it getting stale too quickly. If you go with plain bread, add pumpkin seeds as a topping too.
Two pieces will fill you up with lots of healthy fats and nutrients and keep you satisfied until lunch. Hope you, too, can use this recipe to break up your breakfast routine.