AVOCADO TOAST
Avocado toast is creamy, crisp and so satisfying. It's a delicious and simple breakfast, snack or light meal! It's best consumed immediately, since the avocado browns over time. Recipe as written yields 1 slice of basic avocado toast; multiply as necessary.
Provided by Cookie and Kate
Categories Breakfast
Time 5m
Number Of Ingredients 4
Steps:
- Toast your slice of bread until golden and firm.
- Remove the pit from your avocado. Use a big spoon to scoop out the flesh. Put it in a bowl and mash it up with a fork until it's as smooth as you like it. Mix in a pinch of salt (about 1/8 teaspoon) and add more to taste, if desired.
- Spread avocado on top of your toast. Enjoy as-is or top with any extras offered in this post (I highly recommend a light sprinkle of flaky sea salt, if you have it).
Nutrition Facts : ServingSize 1 slice whole grain toast with 1/2 avocado and pinch of sea salt, no toppings, Calories 237 calories, Sugar 2.1 g, Sodium 428.3 mg, Fat 15.8 g, SaturatedFat 2.4 g, TransFat 0.3 g, Carbohydrate 21.4 g, Fiber 8.6 g, Protein 6.1 g, Cholesterol 0 mg
AVOCADO TOAST THREE WAYS
Provided by Bobby Flay
Categories main-dish
Time 1h
Yield 9 toasts (about 4 servings)
Number Of Ingredients 24
Steps:
- For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
- For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
- Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
- Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
- For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
- Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
- For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
- Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.
AVOCADO SMASH
Provided by Stephanie Izard
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Cut the avocados in half and discard the pits. Using the tip of a paring knife, score the avocado flesh into medium squares. Use a large spoon to scoop out the cubes into a bowl.
- Add the lemon juice and salt. Mix, smashing gently with a fork or spoon. The dip should be chunky and well combined.
AVOCADO ON TOAST
Make this simple speedy breakfast with just a handful of ingredients. Our avocado toast uses crusty sourdough bread and a pinch of chilli for a kick
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 5
Steps:
- Cut the avocado in half and carefully remove its stone, then scoop out the flesh into a bowl. Squeeze in the lemon juice then mash with a fork to your desired texture. Season to taste with sea salt, black pepper and chilli flakes. Toast your bread, drizzle over the oil then pile the avocado on top.
Nutrition Facts : Calories 501 calories, Fat 33 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
MASHED AVOCADO TOASTS
Steps:
- Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
- Spread half the mash onto each piece of toast and garnish with some red pepper flakes and a drizzle of olive oil. Serve immediately.
Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Carbohydrate 20 grams, Fiber 7.5 grams, Protein 4 grams
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- Heat a skillet until it's nice and hot. Brush each side of the bread with olive oil.Toast both sides of the sliced bread until they are golden brown and the edges are charred slightly.
- Add the avocados to a bowl with 1/4 tsp each of sea salt and cracked black pepper. Using a fork mash the avocados until they are roughly mashed with some chunks. Don't over mash it.
- Heat some oil, I use olive oil, in a frying pan. Break two eggs into the pan and cook to your liking. I like my eggs for this sunny side up and runny, so they don't take long to cook. Carefully spoon some of the hot oil over the whites of the eggs until they are white.
- Spread the avocado over the toast, squeeze some lime juice over the avocado.Add the cherry tomatoes on top of the avocado then add the cilantro/coriander.Place the fried eggs on top of the tomatoes and avocado the sprinkle over the chilli flakes and finish it off with a small pinch of sea and cracked black pepper.
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