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Avocado Toast - 4 ways! With sauted mushrooms, with feta and toasted pine nuts, with guacamole and sprouts, and with a sunny side up egg. Delicious, easy, and healthy breakfast! I love these recipes. | thehealthfulideas.com

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Avocado Toast — 4 ways

Recipe by Veronika Sykorova

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.

  • Total Time32 minutes
  • Yield2-8 1x
  • DietVegetarian

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

  1. WITH MUSHROOM:
  2. 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).
  3. Clean your mushroom with a paper towel and slice. Peel and slice your garlic and dice your onion.
  4. 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.
  5. Season with rosemary and thyme.
  6. 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.
  7. While you cook the mushroom, toast your bread.
  8. Top the bread with avocado and add salt and pepper to taste. Lastly, top with the mushroom and garlic.
  9. WITH FETA CHEESE:
  10. First, mash the avocado on a small plate and add a little bit of salt and pepper.
  11. 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.
  12. Put your bread into the toaster and slice your onion into thin rings meanwhile.
  13. Top the bread with avocado, onion rings, and crumble some feta cheese on top.
  14. Sprinkle each slice with toasted pine nuts.
  15. WITH EGGS:
  16. Scoop the avocado out onto a plate and mash with a fork.
  17. Cut the spring onion into small pieces and mix in with the avocado. Add salt and pepper to taste.
  18. 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)
  19. Add mixed herbs of your choice onto the eggs and let cook over low-medium-high heat.
  20. While the eggs are cooking, pop the bread into the toaster.
  21. 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.
  22. 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.
  23. Top your toasted bread with the mashed avocado and eggs.
  24. SPICY WITH RADISH SPROUTS:
  25. First, prepare your avocado spread. On a small plate mash the half of an avocado and squeeze a little bit of lime onto it.
  26. Cut the cherry tomatoes into quarters and remove the seeds. Then, dice them and add to the avocado.
  27. Slice the spring onion and mix in with the tomatoes and avocado.
  28. Add the chili flakes, a little bit of salt and pepper and mix well.
  29. Toast your bread and top it with the avocado spread & the sprouts.
  30. ENJOY!

Notes

If you need to store any of the ingredients, store them all in separate airtight containers in the fridge for 1-2 days.

  • Prep Time: 15 mins
  • Cook Time: 17 mins
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

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