I have been trying a few of your recipes. Topped with pepper delish!! I always squeeze a little lime juice on my avacado.
You have described one of my favorite breakfasts! When I was a child my favorite lunch was a baloney sandwich on egg bread with avocado — just thinking about it makes me nostalgic, even though I would no longer consider eating baloney. I love my avo on toast similar to yours but with lemon juice mashed in beforehand. And I also like a poached egg with it too; spread the avo on the toast, top with rocket leaves and a drizzle of olive oil and top with a poached egg.
Toast ideas: 5 easy ways to transform your daily bread
Here are my two favourites! I like avocado toasts with absolutely anything! I recently tried it with ripe peach slices and balsamic. On busy mornings though I keep it simple with just a splash of lime juice, chile flakes and sesame seeds. Long before it was a trend around the netI must say that I already had avocados on toasts for breakfast or dinners!
Much better made on home made bread, of course! I love your blog! I like to stir into the mashed avacada about a teaspoon of Grape Jam before spreding on the toast. I make avocado toast for my grandkids and me with extra crispy or orowheat English muffins I toast the muffins, schmear a lil philly cream cheese, add sliced avocado, sprinkle with tajarin, a Mexican spice combination.
Then, finish it off with just a lil orange marmalade for an added layer of flavor. I just made this for lunch. I like to mix a little lime, salt, garlic powder with my avocado. And my favorite toppings are fresh mozzarella, campari tomato slices and a drizzle of balsamic vinegar. I LOVE avocado toast! My favorite two recipes are: I generally have mine with chilli flakes and poached eggs. Now gonna try with tomato and balsamic.
She went for the radish and green onion, minus the chilli and sesame seeds, I will get here to be bold and try another topping: How about putting it all on split and toasted ciabatta? Just had some for my breakfast and it was delicious. I love my avocado toast simple with a slice of fresh tomato and a poached egg on top with just a dash of pepper.
I chopped up some fresh tomato and leftover Bacon I know. Who has leftover bacon! Thanks for sharing, Joanne. My favorite combo is whole wheat sour dough toast, smashed avocado, poached egg and a sprinkling of salt. Perfect for breakfast, lunch or dinner! My favorite combo is whole wheat sour dough toast, smashed avocado, soft boiled egg and a sprinkling of salt. I am a big fan of avocado toast. Personally I think the simpler-the better , so I appreciate you keep the recipe clean and ready to receive little upgrades.
Last time I tried it with french goat cream cheese and a few drops of balsamic. I made mine super simple with a fried egg sprinkled with Everything But the Bagel seasoning on top of the avocado spread.
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I like my avocado toast with a layer of hummus followed by a layer of mashed avocado topped with some feta and a fried egg and plenty of cracked black pepper. This was really great and easy! I like how easy your recipes are. Great reward to effort ratio for the solo cook. Sometimes it is hard to get excited to prepare a nice meal for one, but I look forward to trying out some more of your ideas.
Love all your ideas here! I use a local, super thick and dense vegan and gluten-free sourdough for the bread. After toasting the bread, I melt a piece of vegan provolone cheese and then spread a little hummus. On top of the avocado, I put sliced tomato, diced onion and radish and then spicy sprouts. I add a fried egg for my hubby. Love all your topping suggestions! Adds B-vitamins and protein to my breakfast!
I made this Friday and I rubbed the garlic on the toast when it was hot,then I added roasted pepper s on it with some sea salt. This is ok like this but next time I am going to try with poached egg and the rat. Although it was a hassle to make because my avacados were hard to mash. Key is to make sure your avocados are at the right ripeness. My first time to have avocado toast, it may be my next addiction! I used pumpernickel bread, toasted of course, a perfect avocado, mashed with a little garlic salt, topped with sliced and lightly salted Campari tomatoes, an amazing balsamic glaze, and finished with an abundance of torn fresh basil out of my garden.
I was in heaven! Thank you for your scrumptious idea!
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Thick sliced homemade rye toast, mashed seasoned avacado topped with a scrambled egg and a slice of prosciutto for breakfast. These look and sound so wonderful. I did a search, and ended up here. My eight year old foodie will love these as well. My favorite is the classic lemon, salt and red pepper flakes on sourdough toast. I like themed toasts. I did an Asian avocado toast with a splash of rice vinegar instead of lemon, sesame seeds and torn up nori seaweed. Cucumber and sumac is also a good topping. I wish I could add an egg but I eat it while driving to work and that would be too messy!
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Cookbook:French Toast - Wikibooks, open books for an open world
Cookie and Kate Prep Time: Any of the extra toppings suggested in this post. Instructions Toast your slice of bread until golden and firm. Remove the pit from your avocado. Use a big spoon to scoop out the flesh. Looking for a mortgage? Compare rates and fees at a glance]. Put the coconut flakes into a frying pan and toast over a low heat, shaking every so often, until browned.
Tip into a bowl and set aside. Remove the coconut milk from the fridge. Scoop the firm coconut cream from the top of the tin and transfer this to a bowl. Using hand-held electric beaters, whip until smooth. Chill until ready to serve. Melt the butter in the frying pan used to toast the coconut. Once foaming, sprinkle over the sugar, and cook until golden and the sugar has melted. Pour over the maple syrup and let it bubble for one to two minutes.
Meanwhile, toast the bread, spread with butter and halve each slice diagonally.
Top with the banana, pecans and maple sauce. Dollop over the coconut sauce and scatter with coconut flakes. Bring a large pan of water to the boil, drop in the kale and blanch for 2 minutes. Drain and run under cold water, then squeeze out the excess water. Tip the kale into a food processor or mortar and pestle.
Add the garlic, lemon zest, Parmesan, pine nuts and some seasoning, then whizz or pound to a rough paste. Slowly add the rapeseed oil followed by a squeeze of lemon juice. Taste and add a little more if needed. Heat a griddle pan until really hot. Slice the ciabatta in half lengthways, then in half again so that you have four pieces. Pop onto the griddle, cut-side down, and cook until toasted and charred, then turn and toast the other side.
Dollop a spoonful of pesto onto each slice of bread. Tear the mozzarella into chunks and divide among the ciabatta, then spoon over a little more pesto and grind over some black pepper. You can store any leftover pesto in the fridge for up to two weeks — just make sure the surface is covered with oil. Cut the figs in half through the stalk and place cut-side up onto a lipped baking tray lined with baking parchment.
Sprinkle over the sugar, drizzle with the honey and oil, and roast for 20 minutes, until juicy and sticky. Once the figs are ready, toast the bread then drizzle with some of the juices from the roasting tray. Place half the butter, the garlic, thyme and wine or water in a shallow pan over a medium heat and simmer until the butter has melted.