Breakfast, Dinner, Food, Recipes

Avocado on Toast

February 12, 2017
Avocado on Toast | Health Inspirations

I was out for brunch with friends earlier this morning when I realized I hadn’t posted my version of avocado on toast on the blog yet. I know technically it’s not a recipe and there’s not that much to it. But I still feel that this recipe deserves it’s very own post.

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For the past few years I have been obsessed with avocados and always have a couple at home. I mean which other ingredient is so versatile that you can have it for breakfast, lunch and dinner?! I am therefore even more thrilled by the fact that most breakfast and brunch spots in Vienna have their version of avocado on toast on the menu. Before I moved to England I remember avocados not actually being that readily available as they are today, so it’s a big deal to find them everywhere these days!

I don’t think I have to tell you how and when to best eat avocado on toast (it’s pretty self-explanatory). I will say though that I usually have it as a quick dinner if I come home starving from work and don’t feeling like making an elaborate meal. But obviously the best way to eat it is for Sunday brunch with poached egg!

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Avocado on Toast

Serves 2

Ingredients:

  • 2-3 slices sourdough bread, toasted
  • 1 ripe avocado
  • juice of 1 lime
  • 3-4 basil leaves,
  • a pinch of salt
  • a pinch of pepper
  • a few chilli flakes
  • 4 white button mushrooms, sliced
  • 2 eggs
  • a sprinkle of parmesan cheese, grated

Instructions:

Set aside the toasted bread on two plates.

Cut open an avocado, remove the pit and using a spoon remove the flesh into a bowl. Add the lime juice, roughly chopped basil leaves and season with salt, pepper and chili flakes. Mash everything up until smooth (a few lumps are fine).

In a small pan, sautee the sliced mushrooms for a few minutes until softened and set aside.

If desired, pouch 2 eggs.

To assemble, evenly spoon the avocado onto the slices of bread. Add a few slices of mushrooms and if you like a sprinkle of parmesan cheese. Serve with a sprinkle of chili and pepper and a poached egg.

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