I have always loved avocados. Growing up, we had an avocado tree in our backyard, so there was never a shortage of the fruit. I just love that they are not just delicious, but nutritious as well and go so well with everything from salads to sandwiches.
For this post, I’m going to show you three different takes on the classic avocado toast. They are perfect for breakfasts, but also work really well as a light lunch or a snack the best part? they take almost no time at all and with ingredients you probably have on hand. So if you have a few extra minutes in the morning, you can definitely whip these up in next to no time at all.
The first toast consists of mashed avocados and fried egg, topped with sea salt and freshly ground black pepper.
The second toast is more influenced by my love for Spanish food, combining avocado with freshly prepared Pico de Gallo salsa made from tomatoes, onions, jalepenos and cilantro.
The third and final toast is a nod to one of my favorite sandwiches, the cucumber sandwich. You have cucumbers and avocado, topped with fresh dill, salt and pepper. The recipe for all three, starts with a basic “avocado base” which you can customize with the different toppings. I seasoned it with about ¼ tsp of salt and added lemon to prevent it from oxidizing and turning brown. All three sit on a hearty slice of multi grain bread
Slice the avocado in half and remove the pit. Using a spoon or fork, scrape out the insides into a medium bowl. Squeeze and strain the juice from the lemon over the avocado and sprinkle salt over the mixture. Use the spoon or fork to mix the lemon juice and salt into the avocado, breaking up any large clumps of avocado in the process.
Once you’re satisfied, evenly divide the avocado onto the 2 slices of multi grain toast. Finish off the toast with the variation of your choice.
For the Eggs and freshly ground black pepper variation
Heat up about 2 tbsp of oil until it's just hot enough to sizzle a drop of water. Break the egg and let it gently drop into the hot pan. Lower the heat and let it cook until the whites and yolk have reach the desired consistency. Remove from the heat, gently transferring them to the top of each avocado toast slice. Sprinkle salt and black pepper over each toast, serve with a fork and knife and enjoy immediately
For the Pico de Gallo Salsa Variation
In a medium bowl, toss the diced tomato, diced onion, chopped jalapeno, 2 tablespoons freshly squeezed lime juice, and 2 tablespoons chopped cilantro until well combined. Spoon the mixture over the avocado toast slices, save any extras in the fridge for up to 1 week.
The cucumber sandwich variation
Divide the cucumber evenly between the two toasts and top each toast with the chopped dill and a pinch of salt and black pepper.