I make avocado toast on average once or twice a week. I don’t make it just for breakfast, I eat it for brunch, lunch, dinner and sometimes even for snack. This recipe is something people always ask me for so I decided to write a dedicated post, because it really deserves it. So, here you go, the most requested recipe is finally here. Keep in mind that this is incredibly simple and versatile recipe, so I often use it for a pasta sauce by adding herbs like fresh basil.
(This makes 2-4 toasts)
2 small avocados/1 big – I used baby Haas here
half a lime juice
1 tsp olive oil
1/2 tsp Tabasco (jalapeno green)
salt & pepper to taste
pinch of chili flakes/cayenne pepper could work as well
pinch of smoked paprika to dust (I almost always use La Chinata)
poached eggs, tofu or egg scramble, fresh herbs, feta cheese, nuts and seeds as optional toppings
*sometimes I add a pinch of garlic powder
*Please, use avocados consciously!
This is a really easy recipe and it is pretty obvious that you just have to open your avocados, mash them with a fork, mix all the ingredients together, taste test, spread on warm toasted bread and add cherry tomatoes, fresh herbs and a dash of smoked paprika on top. You can also add feta cheese on top, or vegan feta cheese if you are plant based like myself. Drizzle with olive oil and salt flakes and you are good to go. Ultimate, 5 minute avocado toast is ready. You see – the hardest part was choosing that just perfect avocado.
Photographed by Alessia Stelko.