In particular, Avocado Toast. The concept is fairly simple. Mash up half an avocado with salt, pepper and some sort of acid (lemon or lime juice) to taste. The flavors should be bright without covering up the cool grassiness of the avocado. Spread this mash over a lightly toasted piece of bread, and you have Avocado Toast. It’s that easy! I like to use whole wheat bread here, but sourdough or country bread would also work well.
Avocado Toast can be enjoyed for breakfast or as an afternoon snack. Avocado is packed with healthy fat and nutrients, so I find that just 1 slice can keep me full and satisfied until my mid-morning meal. I’ve also served these luscious green beauties as an appetizer (on thin slices of seedy baguette).
To take things up a notch, here are 4 variations on the basic Avocado Toast:
- Egg + Bacon + Chive. A dressed up version perfect for Saturday breakfast.
- Frisée + Bacon + Lemon. Similar to one of my favorite sandwiches (minus the tomato).
- Tomato + Basil + Balsamic. Italian flavors that pair well with avocado. Serve as an afternoon snack or a simple appetizer before dinner.
- Corn + Chile + Lime. My Mexican spin on Avocado Toast. Big, bold flavors.
The recipes below are more like loose guidelines. I barely included exact measurements, because most of the toppings are to taste. Don’t like red onion? Leave it out. Love bacon, add more. A scatter of this. A sprinkle of that. Just know that the flavors in each recipe work well together. Quantities of toppings are up to you. Also, each recipe uses just 1/2 an avocado. If you don’t plan on using the other half immediately, sprinkle the cut side with acid (lemon or lime juice), press plastic wrap directly against the flesh of the avocado, and store in the refrigerator. Continue reading for the recipes.
AVOCADO TOAST
Author: Brandon Matzek
Recipe type: Breakfast, Snack, Appetizer
Serves: 1
INGREDIENTS
- 1/2 avocado, pit removed and flesh scooped from the skin
- Freshly squeezed lime juice
- Kosher salt
- Freshly ground black pepper
- 1 thick slice of bread, lightly toasted
INSTRUCTIONS
- Add avocado to a small bowl with lime juice, kosher salt and black pepper to taste. Coarsely mash, then spread over toasted bread.
- Sprinkle with a little extra black pepper, and enjoy immediately!
EGG AND BACON AVOCADO TOAST
Author: Brandon Matzek
Recipe type: Breakfast, Snack, Appetizer
Serves: 1
INGREDIENTS
- 1/2 avocado, pit removed and flesh scooped from the skin
- Freshly squeezed lime juice
- Kosher salt
- Freshly ground black pepper
- 1 thick slice of bread, lightly toasted
- 2 slices cooked bacon
- 1 egg, fried or sunny side up
- Thinly sliced chive
INSTRUCTIONS
- Add avocado to a small bowl with lime juice, kosher salt and black pepper to taste. Coarsely mash, then spread over toasted bread.
- Layer on bacon and egg. Top with additional kosher salt, black pepper and thinly sliced chive. Enjoy immediately!
BACON AND FRISEE AVOCADO TOAST
Author: Brandon Matzek
Recipe type: Breakfast, Snack, Appetizer
Serves: 1
INGREDIENTS
- 1/2 avocado, pit removed and flesh scooped from the skin
- Freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 thick slice of bread, lightly toasted
- Torn frisee
- 1 slices cooked bacon, crumbled
INSTRUCTIONS
- Add avocado to a small bowl with lemon juice, kosher salt and black pepper to taste. Coarsely mash, then spread over toasted bread.
- Top with torn frisee and crumbled bacon. Finish with a final squeeze of lemon juice and a sprinkling of kosher salt. Enjoy immediately!
TOMATO BASIL AVOCADO TOAST
Author: Brandon Matzek
Recipe type: Breakfast, Snack, Appetizer
Serves: 1
INGREDIENTS
- 1/2 avocado, pit removed and flesh scooped from the skin
- Freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 thick slice of bread, lightly toasted
- 2 slices tomato
- Thinly sliced red onion
- Balsamic vinegar
- Small basil leaves
INSTRUCTIONS
- Add avocado to a small bowl with lemon juice, kosher salt and black pepper to taste. Coarsely mash, then spread over toasted bread.
- Top with tomato and thinly sliced red onion to taste. Finish with a drizzle of balsamic vinegar, a sprinkling of kosher salt and black pepper, and a scattering of small basil leaves. Enjoy immediately!
CORN, CHILE AND LIME AVOCADO TOAST
Author: Brandon Matzek
Recipe type: Breakfast, Snack, Appetizer
INGREDIENTS
- 1/2 avocado, pit removed and flesh scooped from the skin
- Freshly squeezed lime juice
- Kosher salt
- Freshly ground black pepper
- 1 thick slice of bread, lightly toasted
- Fresh corn kernels (canned would work here too)
- Thinly sliced red chile
- Thinly sliced scallion (white and light green part)
- Torn cilantro leaves
INSTRUCTIONS
- Add avocado to a small bowl with lime juice, kosher salt and black pepper to taste. Coarsely mash, then spread over toasted bread.
- Top with corn kernels, sliced chile (to taste) and sliced scallion (to taste). Finish with a squeeze of lime juice, kosher salt, and a scattering of torn cilantro leaves. Enjoy immediately!
