If you were to ask me what my top 5 foods I can't live without are, I'd say avocado, Medjool dates, cacao, berries, and coconut (in any form—water, milk, butter, oil, flour, shredded). Okay, I cheated with the last one—my favorite is coconut water, I love all the other coconut stuff too!
Avocado on toast is such an easy, quick and delicious snack. I like to top mine usually with only sea salt, pepper, sundried tomatoes, and raw garlic. However, today I'll show you 4 ways to spice things up a bit (literally in one case) and make your avocado toast fancier.
Two of the recipes are vegan and two are vegetarian so there's something to choose from for everyone!
There's one with sauteed mushroom, garlic thyme, and rosemary, another one with crumbled feta and toasted pine nuts, then one with a sunny side up egg, and last but not least spicy guacamole-inspired with tomatoes, hemp seeds, and radish sprouts.
The toast with mushroom is definitely my favorite one! I absolutely love the combo of avocado, mushroom, garlic, and herbs!
I usually don't really think about recipes when I make my avo on toast. To be honest, my go-to is a mix of all the recipes I mention in this post! I like to add spring onion, garlic, mushroom, egg, pine nuts, and maybe even some feta. I admit, that's a lot but I really top it with anything and everything. It usually ends up being more of a meal for me than just a snack.
Also, you can adjust all these recipes to your liking. If your spring onion's too big, add just a half of it, etc. The idea here is creating recipes that are easy to follow and almost impossible to mess up!
Avocado and toasted bread is a match made in heaven—kind of like nut butter and chocolate. Which reminds me, a healthy nutella is coming! It'll be on the blog next week, stay tuned!
Each of the 4 recipes is written separately as regular text below each picture and there is a print-out version at the end f this post of all 4 recipes together.
Now let's get to the recipes! If you make any of them, please let me know via Instagram or twitter and show me your photos! :)
Avocado toast with sauteed mushroom, garlic, rosemary, and thyme
Ingredients:
- 2 slices of bread (preferably gluten-free)
- ½ avocado
- 4 cremini mushroom
- 3 garlic cloves
- 1 spring onion (or regular yellow onion)
- coconut oil
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- sea salt, pepper
Instruction:
- Slice the bread and cut the avocado. Scoop the avocado into a plate and mash with a fork (if it's ripe, it should be easy to mash).
- Clean your mushroom with a paper towel and slice. Peel and slice your garlic and dice your onion.
- Add a teaspoon of coconut oil into a pan and heat it over medium/high heat. When heated up add your garlic and onion. Stir with a wooden spoon, saute for a minute and add the mushroom.
- Season with rosemary and thyme.
- Continue to sautee the mushroom on medium-high heat for about 10 minutes and stir occasionally. When the mushrooms darken and shrink, lower the heat and let them cook for a few more minutes. They should be well cooked but not mushy.
- While you cook the mushroom, toast your bread.
- Top the bread with avocado and add salt and pepper to taste. Lastly, top with the mushroom & garlic and enjoy!
Avocado toast with crumbled feta and toasted pine nuts
Ingredients:
- 2 slices of bread (preferably gluten-free)
- ½ avocado
- ½ small yellow or red onion
- ¼ packet of sheep/goat feta cheese (or just enough to crumble on top of the toasts)
- 2 teaspoon pine nuts
- sea salt, pepper
Instruction:
- First, mash the avocado on a small plate and add a little bit of salt and pepper.
- Heat up a pan with no oil over medium-high heat and toast the pine nuts. Keep tossing them around over medium heat for a couple minutes until they're slightly brown. Be sure not to burn them.
- Put your bread into the toaster and thinly slice your onion while the bread is toasting.
- Top the bread with avocado, onion, and crumble some feta cheese on top.
- Sprinkle each slice with toasted pine nuts.
Avocado toast with a sunny side up egg
Ingredients:
- 2 slices of bread (preferably gluten-free)
- ½ avocado
- 1 spring onion
- coconut oil
- 2 eggs
- a mix of dried herbs (my seasoning is a mix of parsley, rosemary, savory, garlic, onion, oregano, calendula, lesser galangal, paprika, sea salt, and black pepper—for those of you from the Czech rep., this is the one I get.)
- sea salt, pepper
Instruction:
- Scoop the avocado out onto a plate and mash with a fork.
- Cut the spring onion into small pieces and mix in with the avocado. Add salt and pepper to taste.
- Crack the eggs into two separate cups. Heat a pan over medium heat with a little bit of coconut oil. When heated up add the eggs and try to keep them separated. (I have small steel round shapes to keep the eggs from joining together)
- Season the eggs with a mix of herb of your choice and let cook over low-medium-high heat.
- While the eggs are cooking, pop the bread into the toaster.
- When the egg whites are almost done (about 3 mins), cover the pan with a lid and let cook until the egg white is completely done and the yolk still kind of runny.
- I don't really measure the time when I make the eggs—just eyeball it. I don't like my eggs too runny so I usually cook them longer but feel free to make them the way you like them.
- Top your toasted bread with the mashed avocado and eggs.
- Enjoy!
Spicy avocado toast with tomatoes and radish sprouts
Ingredients:
- 2 slices of bread (preferably gluten-free)
- ½ avocado
- ½ lime
- 4 cherry tomatoes (or 1 regular)
- 1 spring onion
- cayenne pepper to taste
- small handful radish sprouts (or other sprouts)
- sea salt
Instruction:
- First, prepare your avocado spread. On a small plate mash the half of an avocado and squeeze a little bit of lime onto it.
- Cut the cherry tomatoes into quarters and remove the seeds. Then, dice them and add to the avocado.
- Slice the spring onion and mix in with the tomatoes and avocado.
- Add the cayenne pepper & little bit of salt and mix well.
- Toast your bread and top it with the avocado spread & the sprouts.
📖 Recipe
Avocado Toast — 4 ways
- Yield: 2-8 1x
- Category: snack
Description
Avocado on toast is my favorite snack ever! There are so many delicious ways to prepare this easy meal—try out my 4 favorite ways to make avocado on toast.
Ingredients
- WITH MUSHROOM:
- 2 slices of bread (preferably gluten-free)
- ½ avocado
- 4 cremini mushroom
- 3 garlic cloves
- 1 spring onion
- 1 tsp dried rosemary
- ½ tsp dried thyme
- sea salt, pepper
- WITH FETA CHEESE:
- 2 slices of bread (preferably gluten-free)
- ½ avocado
- ½ small yellow or red onion
- ¼ packet of sheep/goat feta cheese (or just enough to crumble on top of the toasts)
- 2 tsp pine nuts
- sea salt, pepper
- WITH EGGS:
- 2 slices of bread (preferably gluten-free)
- ½avocado
- 1 spring onion
- coconut oil
- 2 eggs
- a mix of dried herbs (my seasoning is a mix of parsley, rosemary, savory, garlic, onion, oregano, calendula, lesser galangal, paprika, sea salt, and black pepper)
- sea salt, pepper
- SPICY WITH RADISH SPROUTS:
- 2 slices of bread (preferably gluten-free)
- ½ avocado
- ½ lime
- 4 cherry tomatoes (or 1 regular)
- 1 spring onion
- ½ cayenne pepper to taste
- small handful radish sprouts (or other sprouts)
- sea salt
Instructions
- WITH MUSHROOM:
- Slice the bread and cut the avocado. Scoop the avocado into a plate and mash with a fork (if it's ripe, it should be easy to mash).
- Clean your mushroom with a paper towel and slice. Peel and slice your garlic and dice your onion.
- Add a teaspoon of coconut oil into a pan and heat it over medium/high heat. When heated up add your garlic and onion. Stir with a wooden spatula, sautee for a minute and add the mushroom.
- Season with rosemary and thyme.
- Saute the mushroom on medium-high heat for about 10 minutes and stir occasionally. When the mushroom darkens and shrink, lower the heat and let them cook for a few more minutes. They should be well cooked but not mushy.
- While you cook the mushroom, toast your bread.
- Top the bread with avocado and add salt and pepper to taste. Lastly, top with the mushroom and garlic.
- WITH FETA CHEESE:
- First, mash the avocado on a small plate and add a little bit of salt and pepper.
- Heat up a pan with no oil over medium-high heat and toast the pine nuts. Keep tossing them around over medium heat for a couple minutes until their slightly brown. Be sure not to burn them.
- Put your bread into the toaster and slice your onion into thin rings meanwhile.
- Top the bread with avocado, onion rings, and crumble some feta cheese on top.
- Sprinkle each slice with toasted pine nuts.
- WITH EGGS:
- Scoop the avocado out onto a plate and mash with a fork.
- Cut the spring onion into small pieces and mix in with the avocado. Add salt and pepper to taste.
- Crack the eggs into two separate cups. Heat a pan over medium heat with a little bit of coconut oil. When heated up add the eggs and try to keep them separated. (I have small steel round shapes to keep the eggs from joining together)
- Add mixed herbs of your choice onto the eggs and let cook over low-medium-high heat.
- While the eggs are cooking, pop the bread into the toaster.
- When the egg whites are almost done (about 3 mins), cover the pan with a lid and let cook until the egg white is completely done and the yolk still kind of runny.
- I don't really measure the time when I make the eggs—just eyeball it. I don't like my eggs too runny so I usually cook them longer but feel free to make them the way you like them.
- Top your toasted bread with the mashed avocado and eggs.
- SPICY WITH RADISH SPROUTS:
- First, prepare your avocado spread. On a small plate mash the half of an avocado and squeeze a little bit of lime onto it.
- Cut the cherry tomatoes into quarters and remove the seeds. Then, dice them and add to the avocado.
- Slice the spring onion and mix in with the tomatoes and avocado.
- Add the chili flakes, a little bit of salt and pepper and mix well.
- Toast your bread and top it with the avocado spread & the sprouts.
- ENJOY!
Veronika