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
Scale
- WITH MUSHROOM:
- 2 slices of bread (preferably gluten-free)
- 1/2 avocado
- 4 cremini mushroom
- 3 garlic cloves
- 1 spring onion
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- sea salt, pepper
- WITH FETA CHEESE:
- 2 slices of bread (preferably gluten-free)
- 1/2 avocado
- 1/2 small yellow or red onion
- 1/4 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)
- 1/2avocado
- 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)
- 1/2 avocado
- 1/2 lime
- 4 cherry tomatoes (or 1 regular)
- 1 spring onion
- 1/2 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!