Avocado Toast With Zaatar Food
AVOCADO TOAST
Low on ingredients? This is quick, easy, and surprisingly filling. This recipe capitalizes on the wonderful taste of avocado, so make sure yours is in season and ripe. The idea of this snack is that avocado will overwhelm the cheese, but the cheese will add an additional taste into the mix.
Provided by Sarah Ruiz
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese.
- Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 21.6 g, Cholesterol 29.8 mg, Fat 25 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 8.3 g, Sodium 353.3 mg, Sugar 1.9 g
AVOCADO TOAST WITH ZA'ATAR
I had a giant jar of Za'atar I was sick of saving for hummus and savory yogurt - that's when I came up with this avocado toast that rivals many of the best avocado toasts I've had.
Provided by Hannah Petertil
Categories Breads
Time 10m
Yield 1 toast
Number Of Ingredients 5
Steps:
- Toast your bread.
- Mash your half avocado and spread on bread, it will be a thick layer.
- Drizzle your avocado toast with olive oil, about 2 teaspooons worth.
- Sprinkle a pinch or three on za'atar on the avocado, how much you use is up to your taste-start small you can always add more.
- Sprinkle toast with a pinch of fleur de sel, crushing it between your fingers as your sprinkle it over your toast.
- Eat!
ZA'ATAR TOAST WITH POACHED EGGS, LABNEH AND CHILI OIL
Provided by Elena Besser
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Bring a large skillet of water to a boil.
- Thinly slice the cucumbers on a mandoline. Combine the cucumbers, parsley and dill in a medium bowl. Set aside.
- Put the bread slices on a baking sheet. Brush both sides of the bread with the olive oil and broil until toasted and golden brown, 1 to 2 minutes per side.
- Top the toast with a generous amount of the za'atar, cut each slice in half on a cutting board and set the slices back on the baking sheet.
- Put the yogurt in a medium bowl. Stir in the juice and zest of 1 of the lemons. Season with kosher salt and pepper. Set aside.
- Crack an egg into a fine-mesh strainer, straining out the thin egg white. Reduce the heat under the skillet until the water just simmers, and place the egg directly into the water. Repeat with 3 more eggs. Cook until the whites are set and the yolks still feel a bit runny when you delicately push down on them with your index finger, 2 to 3 minutes.
- Remove the eggs from the water with a slotted spoon or spider and put them on a paper-towel lined plate to drain any excess water. Repeat with the remaining 4 eggs.
- Peel the zest off the remaining second lemon with a vegetable peeler. Thinly slice the zest into fine julienne and set aside for garnish.
- Add 1 tablespoon olive oil and the juice of 1/2 of the peeled lemon to the medium bowl with the cucumbers and herbs. (Reserve the remaining lemon half for another use.) Season with kosher salt and pepper and toss.
- Dollop and then swoop a generous amount of the labneh mixture into a shallow bowl or deep plate. (To achieve a gorgeous swoop, use the back of a spoon.) Top with 2 poached eggs, drizzle with chili oil, if using, and place a nice handful of cucumber-and-herb salad next to the eggs. Rest 2 toast halves on the side of the bowl. Garnish with flaky sea salt, freshly cracked pepper and the julienned lemon zest. Repeat with the remaining ingredients.
AVOCADO TOAST
Some foods are so simple, so easy that they don't even seem worth talking about. But when it comes to avocado toast, it is.. It definitely is.
Provided by VeggiesByCandlelight
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Scoop the avocado out of the skin into a bowl.
- Mash the avocado with a fork (mash well to create a smooth spread, or just a few times for a chunkier version).
- toast your bread to perfection, spreading the vegan mayonnaise first and then the mashed avocado on top of each slice.
- Top with a small pinch of salt and freely ground black pepper.
- ( optional. A small splash of lemon juice).
Nutrition Facts : Calories 173.2, Fat 15.5, SaturatedFat 2.3, Cholesterol 0.9, Sodium 103.5, Carbohydrate 10.1, Fiber 7.1, Sugar 0.9, Protein 2.2
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